After receiving a beautiful box of cheese from Cabot Creamery compliments of the American Dairy Association and Dairy Council (ADADC), I scoped out their website for a recipe to try. I landed on their Winter Squash Gratin and decided it would be perfect for us. The full recipe is on their website, but here is how I made it:
photo credit to www.cabotcheese.coop
Cabot's Winter Squash Gratin
- 6 ounces Cabot Sharp Cheddar grated (about 1 1/2 cups)
- 1 1/2 cups fresh bread crumbs (I made crumbs from a full sleeve of Saltine crackers)
- 2 tablespoons butter
- 2 cups chopped onions
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/2 teaspoon dried thyme leaves, crumbled
- 1/4 teaspoon ground black pepper
- 2 pounds dry-fleshed butternut squash peeled and seeded*
- 3/4-1 cup chicken broth
Preheat oven to 375°F. Combine cheese and bread crumbs in bowl and set aside.
In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.
Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.
Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.
Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about 20 minutes longer.
*Don't throw away those seeds! Roasted butternut squash seeds are even more delicious than roasted pumpkin seeds in my opinion. Just clean the seeds and let them sit overnight to dry. Then toss them with a tsp of olive oil and a pinch of salt. Roast them on a single layer in a 275° oven for about an hour or until they are golden brown stirring occasionally.
The gratin was delicious, but let me tell you- it made a lot! We had about half a tray left over after eating our fill with dinner.
The next day, I felt like making soup. Squash soup sounded good, so I put the leftover gratin into a pot with about 2 cups of chicken broth and whirled it up with my hand blender. I placed the pot on medium heat stirring it once in a while until it was warm. It was a bit salty, so I added a half cup of water and heated it through. When it was done, I topped it with the butternut squash seeds I had saved and roasted previously.
My daughter thought the soup tasted like goldfish crackers. When I tasted it, I had to agree. It was delicious! It was smooth and very filling with the mixed green salad we had on the side for lunch that day.
Hope you will try both recipes! Let me know what you think.
Oh, and yes, all you foodies out there. The picture above shows pumpkin seeds on the soup, not butternut squash seeds. I tried to get a shot of the butternut seeds, but they were too good. I ate them all.