Nine More Months: Mmmm! Butternut Squash Gratin in Festive Handi-Foil

Tuesday, November 19, 2013

Mmmm! Butternut Squash Gratin in Festive Handi-Foil

When I was given an opportunity to create a recipe for a sponsored post by Handi-Foil, I knew exactly what I wanted to make. With it being Fall and with Thanksgiving coming up I have squash recipes on the brain. This recipe comes together pretty easily, and really the hardest part is peeling the butternut squash. You could totally skip that and just buy diced butternut squash, but I've tried it both ways and love it this way better.

Start with a good sized squash (Mine was a little over 3 and 1/2 pounds), a sharp knife, and a serrated peeler. You could use a regular peeler, but this one gets the job done with so much less effort. I highly recommend picking one up if you don't already have one.

Slice the top and bottom off (just a tiny bit) so you have two flat ends. Then, peel all the way around until all of the skin is off and you get a nice orange color. You may have to peel off a couple of layers to get to the good stuff. It won't take too long, I promise. Once it's nice and orange, take your sharp knife and cut your squash into quarters. Remove any seeds or stringy stuff with a spoon.

Take your four beautiful pieces of squash and thinly slice them. I use my mandolin slicer on the 1/16" setting. It makes the job go quickly and I get nice uniform pieces of squash.

I used my knife to cut my slices in half so they were a little smaller. It makes them much easier to work with when you're mixing everything together. This big old bowl has about 7 cups of squash in it. Dump your slices into a pot of boiling water and cook for just 5 minutes. Strain, rinse with cold water, and repeat so your squash will cool off.

While your squash is draining and cooling off, finely shred your cheese. This is a big two-hands-full, or 2.5 ounces. Mix together your mayo, eggs, milk and spices, then fold in the cheese and 1/4 cup of the panko bread crumbs. Once that's all nicely combined you can add the squash.

Gently mix everything together, trying not to smush your squash up too much. If you didn't overcook it, it should be fine. If you did overcook it, it will still taste delicious. This amount should fit nicely into a 9x13 pan. Since I planned on bringing it to a Thanksgiving-theme potluck, I thought the Handi-Foil Bake & Carry Pumpkin Pan would be a festive way to show up with it.

Sprinkle the rest of your panko bread crumbs on top of the dish. Bake at 375º for 30 minutes. After mine was nice and bubbly I threw it under the broiler really quick to brown the top a little. Try not to eat the whole thing, at least until it cools off a bit.

Mmmm! Butternut Squash Gratin
  • One whole butternut squash around 3 1/2 pounds
  • 1/3 cup of mayonnaise 
  • 3 large eggs
  • 1/3 cup of whole milk
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of garlic powder
  • 2 Tablespoons of dried chopped onion
  • 2.5 ounces of aged sharp cheddar cheese, finely shredded
  • 3/4 cup panko bread crumbs, separated

Peel your butternut squash and cut into four quarters. Remove seeds and pulp. Slice into 1/16" slices, and cut those slices in half. Boil squash for five minutes until just cooked but not too tender. Strain and rinse with cold water. 

Preheat the oven to 375º. In a large bowl, combine mayonnaise, milk, eggs, spices, cheese and 1/4 cup of the panko bread crumbs. Mix together well. Fold in drained and cooled squash.

Transfer mixture into a 9x13 baking pan, or two smaller pans. Top with remaining panko bread crumbs. Bake for 30 minutes or until crispy on top and bubbly. Let cool for 10 minutes before serving.


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