- Preparation 45 min
- Cooking 40 min
- Servings 6
- Freezing Absolutely
Next level this squash gratin! It will go along perfectly with your braised or slow cooked meat. Usually, I don’t offer wine pairing with side dishes… But since this one can easily be transformed into a main dish, I decided to treat you with legendary pairings!
- 1 medium carnival squash, peeled and emptied, cut in 1 cm wedges
- 1 medium acorn squash, peeled and emptied, cut in 1 cm wedges
- 1/2 red kuri squash (they tend to be big!), peeled and emptied, cut in 1 cm wedges
- Olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 5 fresh sage leaves, chopped
- 473ml 15% country-style cream
- 170g sharp gouda cheese, grated
- 170g emmental cheese, grated
- 200g Frère Jacques cheese, grated
- Salt and ground pepper
- Preheat the oven at 400F. Spread the squash on a big baking tray (or two), and add a good drizzle of olive oil. Season with salt and pepper then stir well. Cook for about 15 minutes until they get cooked but still firm. Toss halfway. Leave oven at 400F.
- In a skillet ad medium heat, melt butter then add shallots, garlic and sage. Cook for 3-4 minutes while stirring often. Add the cream, season with salt and pepper then stir. Cook 2 minutes and remove from heat.
- In a 9” by 13” baking dish (like a Pyrex), spread the squash then add the cream mix over. Cover with cheese and place in the oven. Cook for 12 minutes, crank to broil and cook 2 more minutes until cheese is golden!
- Trick : If you want to make this a main dish, add brocoli and cauliflower! Even shrimps would be a good idea…