SCALLOPED BUTTERNUT SQUASH GRATIN

Recipe: SCALLOPED BUTTERNUT SQUASH GRATIN

Summary: CLASSIC CITY CATERING – David Penniman & Jake Stanton

Ingredients

  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 5.5-6 lbs. butternut squash
  • 5 oz. white cheddar cheese
  • 1 1/2 cups heavy cream
  • 3 sprigs fresh thyme
  • Parlsley

Instructions

  1. Cut off necks of squash, peel and slice very thin crosswise. Layer 1/3 of the squash overlapping in a buttered baking dish. Sprinkle with salt and pepper, then half of the cheese. Then apply a second layer of the squash, and then season that layer with salt and pepper. Bring cream and thyme to a simmer over moderate heat, discard thyme and pour over the squash , then top with the remainder of the cheese. Put a sheet of parchment paper over the surface of the squash and poke a fewholes over the top. Bake at 350 degrees until the squash is tender about 45 minutes. Discard the paper and let rest for 10 minutes. Serves 8