A delicious and comforting dish..
INGREDIENTS FOR 6 PORTIONS
- 1 medium butternut squash
- 1 rutabaga, peeled and cut into small cubes
- 1 tbsp. (15 mL) oil
- 6-8 shallots, coarsely chopped (1 package 350g)
- 1/4 cup (60 mL) butter
- 2 garlic cloves, chopped
- 1/4 tsp. (1.25 mL) ground allspice
- 1/4 tsp. (1.25 mL) dried basil
- 1/4 tsp. (1.25 mL) dried thyme
- Salt and pepper
- GRATIN
- 1 cup (250 mL) cheddar cheese, shredded
- 1/2 cup (125 mL) slivered almonds
- 3/4 cup (180 mL) Panko crumbs of (Japanese breadcrumbs)
- 1/4 cup (60 mL) butter, melted
Gratin
- 1 tasse (250 ml) de cheddar, râpé
- 1/2 tasse (125 ml) d'amandes effilées
- 3/4 tasse (180 ml) de chapelure panko (chapelure japonaise)
- 1/4 tasse (60 ml) de beurre, fondu
PREPARATION
Heat the oven to 375°F (190°C) and lightly oil a baking sheet.
Cut the squash in half lengthwise, empty the seeds from its center cavity and place on a baking sheet, flat side down.
Place the pieces of rutabaga next to the squash, sprinkle with oil, salt and pepper.
Bake in center of oven for about 45 minutes or until squash is tender, turning rutabaga after 25 minutes of cooking.
In a large saucepan over medium heat, sauté the shallots in butter, cover for 10-15 minutes, stirring regularly, until they become very soft.
Add garlic, allspice, basil, thyme to saucepan and stir for 1 minute. Salt and pepper to taste. Set aside.
In a bowl, make the gratin by mixing the grated cheddar cheese, almonds, Panko crumbs and butter together. Set aside.
Once the squash and rutabaga cooked, remove from oven and let cool 15 minutes.
Peel and cut squash into chunks.
Transfer the turnip and squash in the pan with the shallots and mix. Season.
Transfer to a 20 cm square baking dish and cover with gratin.
Increase oven temperature to 400°F (204°C) and bake for 12-15 minutes, until the top is golden brown (or 3-4 minutes for a version without Panko breadcrumbs).
Good to know
If you are unable to find Panko breadcrumbs to make the gratin, use only cheese and almonds.
Preservation
Squash au Gratin will keep for 5 days in the refrigerator in an airtight container.