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Butternut Squash Gratin

Source of Recipe

Family Circle Magazine 11/19/96


Recipe Introduction

Forget the Sweet Potato Souffle and Pumpkin Pie... This Is The Only Recipe You Need! This recipe will be a keeper and perfect for every Thanksgiving Meal. Don't change a thing; especially don't leave off the Topping and be sure to use only Walnuts.

List of Ingredients

Butternut Squash, 3 1/2 pounds after it's peeled, seeded and cut into cubes
6 tablespoons brown sugar
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
3 eggs, lightly beaten

Topping:
3 tablespoon butter
2 tablespoon brown sugar
1 cup walnuts, chopped
(see note1 below)


Recipe

1. Heat oven to 350~F degrees. Coat shallow 2-quart baking dish with 1 tablespoon melted butter.
2. Steam fresh squash 15 minutes or until tender. Puree cooked squash in food processor along with 1 tablespoon butter. Scrape into fine-mesh strainer; drain 15 minutes; press down occasionally. Transfer to bowl.
3. Melt remaining 1 tablespoon butter in saucepan. Stir in flour until smooth; cook, stirring 1 minute. Whisk in milk until smooth. Add bay leaf, salt, pepper, granulated sugar, cinnamon and nutmeg; cook, stirring over low heat 10 minutes. Let cool. Remove bay leaf. Whisk eggs into squash. Whisk in cooled white sauce. Transfer squash mixture to baking dish; smooth top. (Can be made ahead to this point; cover and refrigerate.)
4. Bake in lower third of 350~F oven for 35 minutes, (longer if refrigerated), or until set in the center.
5. Prepare Topping: Heat butter in small non-stick saucepan over low heat. Stir in brown sugar; cook 5 minutes. Stir in walnuts. Sprinkle over baking dish for last 10 minutes of cooking.
(note1: I have doubled the amount of topping. 12/1/14)
(note2: I have corrected recipe text regarding sugar and butter. 12/1/14)