I just finished dinner. I mean, just. And I had to post about this Butternut Squash Gratin recipe I made for the first time.
For the past few years I’ve been having a love affair with butternut squash. In soup (fourth recipe down), with chickpeas and cous cous, or just roasted with a little butter and brown sugar, I could eat butternut squash every day.
When I saw this recipe online a few days ago I honestly couldn’t imagine how butternut squash would taste with onions, garlic and sage – I’d never prepared anything even close to it before. Well, I can tell you, it tastes just great. Better than great. The next time I’m invited anywhere where I’m supposed to bring a dish, this is the one I’m bringing.
The recipe as written is huge, and I figured the kids wouldn’t touch this (they don’t know what they’re missing!) and my husband was going to a friend’s house for dinner (but I’m sure he’ll join me in leftovers tomorrow), so I cut the recipe in half, and that was plenty. I think I’d have to be feeding over a dozen people to even think about making the full recipe.
There are only a couple of things I would change next time. For one thing, this recipe took over 2 hours start to finish. A lot of that time was spent waiting for the onions to caramelize, and then it spends forty minutes in the oven. So it’s not like all of that is active time. But it did seem like I was making it forever, so next time I’ll probably cube the butternut squash and do the onions the night before – I can’t imaging that reheating the caramelized onions the next day would make a bit of difference. Also, I would cut the onions smaller so that they would caramelize better.
Other than that though, it’s perfect as is! Can’t wait to have more for lunch tomorrow. And, well, probably a bit as I’m putting it away later tonight. :-)