Super-rich and delicious, our first of four grown-up-and-children-pleasing Thanksgiving offerings is a simple gratin of squash loaded with cream and butter. What's not to like? And, thanks to the goat cheese, some kids will be willing to try it, and even like it.
To prep the squash: Hubbard squash are delicious but notoriously hard to cut. To aid in slicing, pierce the tough outer skin of squash with a paring knife and microwave on high 2 minutes; allow to cool so you can handle without discomfort. On a cutting board, cut squash in half lengthwise, and use a teaspoon to scoop out the seeds. Next, use a sharp vegetable peeler to remove the skin. Slice horizontally.
To toast the pecans: Preheat oven to 350 degrees. Spread them in a single layer on a baking sheet. Bake in oven, shaking the pan occasionally, until the nuts smell toasty, about 10 minutes.
Make-ahead tip: The gratin can be assembled several hours before baking, covered and left at room temperature for up to 1 hour or refrigerated for 3 to 4 hours. Return to room temperature before baking.
Butternut Squash and Pecan Gratin with Goat Cheese
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2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cups heavy cream
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2-1/2 pounds butternut squash, peeled, seeded and cut into 1/4-inch-thick slices
1-1/2 cups pecans, toasted and coarsely chopped
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4 ounces fresh goat cheese, crumbled
3 tablespoons chopped fresh flat-leaf parsley for garnish
Preheat the oven to 350 degrees. Generously butter a 9-by-13-inch gratin dish.
Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the cream, salt and pepper and bring to a boil. Add the squash and 3/4 cup of the pecans and return to a boil. Reduce the heat and simmer gently 10 minutes. (The squash slices may fall apart when you transfer to the gratin dish, but the result will be sumptuous.)
Transfer half the squash mixture to the prepared gratin dish. Dot with half the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top.
Place the gratin on a sturdy baking sheet. Bake until the squash is very tender, the cream is mostly absorbed and the top is golden, about 45 minutes. Remove from the oven and sprinkle with the remaining 3/4 cup pecans and the parsley. Let rest 10 minutes before serving.
Yield: 6 to 8 servings.
