Shelly's Recipe

BUTTERNUT SQUASH AND PECAN GRATIN

Category: Squash

2 tbsp unsalted butter, divided use
3/4 cup pecans
3 pounds butternut squash
2 tsp olive oil
1 cup finely chopped yellow onion
2 cloves garlic, finely minced
1 cup heavy cream
1 cup milk
1 tsp kosher salt
3/4 tsp freshly ground black pepper
4 oz fresh, mild goat cheese
2 tbsp chopped Italian parsley

Preheat oven to 350. Generously grease a 2-quart casserole dish with 1 tbsp butter and set aside. Spread pecans on a baking sheet and toast in oven 5 to 7 minutes, or until fragrant and deepened in color. Set aside to cool, then chop coarsely.

To make a whole squash easier to cut, pierce in several places with a paring knife. Microwave at 100 percent power 2 minutes, then rotate and repeat. Remove from the oven and set aside 5 minutes. Cut the ends off of the squash, then cut into large chunks. Seed, peel and slice 1/4 inch thick.

Heat remaining tbsp butter with 2 tsp oil in deep, 12 inch saute pan or Dutch oven on medium heat. When sizzling, add onion and saute 5 minutes until lightly browned. Add garlic and saute 1 minute. Add cream, milk, salt and pepper; bring to simmer. Add squash and simmer gently 5 minutes. Stir in pecans.

Transfer half of squash mixture to prepared pan and dot with half the goat cheese. Spoon remaining squash mixture on top and dot with remaining cheese. Place on sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed. Remove from oven and sprinkle with parsley. Let rest 10 minutes before serving. Serves 8