Recipe: Butternut Squash-Pecan Gratin with Goat Cheese

BUTTERNUT SQUASH-PECAN GRATIN WITH GOAT CHEESE

"These pretty slices of squash are accented with the tangy bite of goat cheese and the rich crunch of pecans - a combination so good, you can serve this dish at Thanksgiving instead of sweet potatoes. Paired with a substantial salad, it can be a satisfying meatless main course; or serve it with thin slices of roasted meat or chicken."

2 tablespoons unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
2 cups heavy (whipping) cream
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch slices
1 1/2 cups pecans, toasted and coarsely chopped
4 ounces fresh goat cheese, crumbled
3 tablespoons chopped fresh flat-leaf parsley, for garnish

Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch (3-quart) gratin dish.

In a large saute pan, melt the butter over medium high heat. Add the onion and cook until lightly browned, about 5 minutes.

Add the garlic and cook for 1 minute. Add the cream, salt, and pepper and bring to a boil. Add the squash and half of the pecans and return to a boil. Lower the heat and simmer gently for 5 minutes.

Transfer half of the squash mixture to the prepared gratin dish. Dot with half of 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 pecans and the parsley. Let rest for 10 minutes before serving.

Makes 6-8 servings
Source: Gratins by Tina Salter, Paul Moore and Catherine Jacobes