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Merritt's Butternut Squash Gratin
SUBMITTED BY:
Merrittorious
PHOTO BY:
Christine M
"Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared."
RECIPE RATING:
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(15)
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PREP TIME
40 Min
COOK TIME
1 Hr 25 Min
READY IN
2 Hrs 5 Min
Original recipe yield 1 - 9x13 inch baking dish
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
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REVIEWS
Reviewed on Sep. 26, 2008 by Teddysmom
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Teddysmom
Sep. 26, 2008
One of the considerations I use in rating any recipe is the cost of the ingredients vs. the taste. Some recipes are worth the expense and some aren't. This one wasn't. My husband and I thought the flavor of this recipe was just OK. I won't make it again because I didn't think it was worth the time it took to make it, but mainly because it is VERY expensive to make. I live in Atlanta and Gruyere cheese is $19.00 per pound! That's right -- an 8 oz. block of it cost me $9.50. When you add in the cost of fresh rosemary and thyme, extra sharp cheddar, and the cost of the squash, it costs about $18.00 to make this dish. It would have to be extra super delicious for me to pay this much to make it again and it just wasn't.
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26 users found this review helpful
One of the considerations I use in rating any recipe is the cost of the ingredients vs. the...
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Reviewed on Jul. 28, 2008 by
GodivaGirl
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GodivaGirl
Jul. 28, 2008
Okay Merritt, worthy of a 5 star rating!!! I'm a butternut squash *newbie* and this dish was VERY GOOD! My squash came from my garden, so I'm not sure it was 2.5 lbs (measured 9"). Since I wasn't sure of the weight, I did cut back on all the cheeses slightly. Prep work is about 30 minutes, but the end result is worth it. I used panko bread crumbs slightly crushed (as suggested by the submitter) and this added nice texture. I enjoyed the combination of the three cheeses in this dish! Since I have an abundance of this squash taking over the yard, I will be making this a few times this summer!! THANKS for a great recipe!
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20 users found this review helpful
Okay Merritt, worthy of a 5 star rating!!! I'm a butternut squash *newbie* and this dish was...
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Reviewed on Nov. 15, 2008 by
Merrittorious
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Merrittorious
Nov. 15, 2008
Note in response to Laura: Great question! Yes, you can make it all ahead of time, just keep the the squash part and the breadcrumb mixture separate until you are ready to reheat the squash mixture and finish it. Otherwise the breadcrumbs get soggy. Other notes: Using coarse breadcrumbs smashed up a little bit works a little better than the fine canned breadcrumbs you get at the grocery store. Also you can use all cheddar if gruyere or emmenthaler are too difficult or expensive... but I really like the flavor they give.
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19 users found this review helpful
Note in response to Laura: Great question! Yes, you can make it all ahead of time, just keep...
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Reviewed on Sep. 28, 2008 by
Christine M
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Christine M
Sep. 28, 2008
Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying an Emmentaler for the Gruyere, as I remember someone recommending it. It was actually slightly cheaper than the regular Gruyere, not that it mattered - it was not as outrageously priced here as it is in other areas, apparently, and if it was I simply would not have made this for a typical Sunday dinner, nor would I have reviewed it. Only changes I made were to use panko bread crumbs, vegetable stock and thyme that I had dried a few weeks ago, all substitutions based on what I had on hand. I can't say enough about this - it was absolutely delicious! A golden, crunchy crust over delicious sweet butternut squash - just heavenly! Kept trying to think of something to add or change, but the best I could do was to sprinkle some freshly cracked pepper before eating it. Thanks for coming up with a new favorite!
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17 users found this review helpful
Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying...
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Reviewed on Oct. 29, 2008 by
Clare
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Clare
Oct. 29, 2008
I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping. Just use tasty chedder and parm., cheese. The herbs over power the expensive cheese so why waste your money.
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15 users found this review helpful
I have made this for 30 odd years. The 1st part can all be done on the stove top in a large...
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Reviewed on Oct. 19, 2008 by MARYKW
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MARYKW
Oct. 19, 2008
We loved this! My 7yo says the flavor reminds her of stuffing. I brought the price down a bit by using Cheddar and Mozzarella, and used dried herbs (1 tsp each) in place of fresh. We'll be having this again!
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13 users found this review helpful
We loved this! My 7yo says the flavor reminds her of stuffing. I brought the price down a...
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Reviewed on Sep. 25, 2008 by
Chelsea
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Chelsea
Sep. 25, 2008
This was FANTASTIC!! Im making this again for thanksgiving. I didnt change a thing. Please post some more recipes, I read in your profile that your the king at thanksgiving!!
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4 users found this review helpful
This was FANTASTIC!! Im making this again for thanksgiving. I didnt change a thing. Please...
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Reviewed on Aug. 14, 2008 by GOD_IS_LOVE
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GOD_IS_LOVE
Aug. 14, 2008
awesome!!Best butternut squash recipe I have found. So delicious. I grew 1 butternut squash plant because I never tried it. The plant produced many squash. I had almost decided I didn't like it until I tried your recipe. Thanks!!
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4 users found this review helpful
awesome!!Best butternut squash recipe I have found. So delicious. I grew 1 butternut squash...
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Reviewed on Oct. 25, 2008 b