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When cooking at home, I love how the scent of baked dishes mingles with fall aromas. This butternut squash gratin has become my go-to comfort food for chilly days. It's a simple yet indulgent dish with its crunchy Comté cheese top and velvety cream coating the veggies.
A heartwarming gratin
What gets me excited about this dish is how the soft butternut squash pairs with the golden Comté crust. Nutmeg adds a gentle flavor while the cream brings all its smoothness. I typically serve it as a main course with a small green salad on the side.
My shopping list for a flawless gratin
- My butternut squash: 1kg ripe cut into small cubes
- My olive oil: 2 spoons for flavor
- My Comté cheese: 120g freshly grated
- My heavy cream: 50cl nice and fresh
- My garlic: One aromatic clove
- My unsalted butter: For the dish
- My seasonings: Salt freshly ground pepper
- My nutmeg: Freshly grated
The wonder of gratin making
- I get my squash ready
- My oven warms to 180°C while I spread my butternut cubes and garlic on the tray with a drizzle of oil salt pepper and wait 15 minutes.
- My dish gets set up
- I grate my Comté butter my dish rub it with garlic and put in my tender squash.
- My creamy mixture
- I stir my cream with Comté nutmeg salt and pepper everything turns silky smooth.
- Into the oven it goes
- I pour my cream sprinkle the remaining Comté and 40 minutes later magic happens my gratin turns golden and mouthwatering.
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My handy tips
On days when I want extra richness I add crispy bacon bits or sautéed mushrooms. I often make my gratin ahead of time and warm it up slowly before serving the flavors blend even better.
Frequently Asked Questions
- → How do you know the pumpkin is cooked?
- The pumpkin should feel a bit firm after pre-cooking. It'll fully soften as it bakes in the cream. A fork should poke through with mild effort.
- → Can you prep this gratin early?
- You can pre-cook the pumpkin, but save the assembly and baking for later to keep it creamy. Otherwise, the cream might seep in too much.
- → Can you swap the cheese?
- Yes, use gruyere or emmental instead of comte. Pick a cheese that melts nicely and adds flavor.
- → Is pumpkin skin edible?
- Totally, but peeling it smooths out both the look and texture for a more refined finish.
- → How do you get a crispy top?
- Spread cheese evenly on top and stick the dish under the broiler for a few minutes to get that golden crust.