Butternut Squash And Pecan Gratin Perfect For The Holidays!

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter, divided use
• 3/4 cup pecans
• 3 lbs butternut squash
• 2 teaspoons olive oil
• 1 cup yellow onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 4 ounces fresh mild goat cheese
• 2 tablespoons italian parsley, chopped

Recipe

• 1 preheat oven to 350º.
• 2 generously grease a 2-quart casserole dish with one tablespoon of butter and set aside.
• 3 spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color. set aside to cool and chop coarsely.
• 4 to make a whole squash easier to cut, pierce in several places with a paring knife.
• 5 microwave at high for 2 minutes, then rotate and repeat.
• 6 remove from the oven and set aside 5 minutes.
• 7 cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 inch thick.
• 8 heat remaining tablespoon butter with 2 teaspoons oil in a deep 12 inch skillet or dutch oven on medium heat.
• 9 when sizzling, add onion and sauté 5 minutes until lightly browned.
• 10 add garlic and sauté 1 minute.
• 11 add cream, milk, salt and pepper, bring to a simmer.
• 12 add squash and simmer gently 5 minutes, stir in pecans.
• 13 transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
• 14 spoon remaining squash mixture on top and dot with remaining goat cheese.
• 15 place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
• 16 remove from oven and sprinkle with parsley.
• 17 let rest 10 minutes before serving.