Butternut Squash Gratin

A few years ago, Dan and I ate dinner at Forepaugh's. One of the sides that came with out entree's was Butternut Squash Gratin. It was so good, Dan and I practically licked the serving dish out when it was gone (in about 45 seconds).

Since then, I've been searching the web for a recipe for Butternut Squash Gratin and have never found anything that I felt would suffice. So, tonight I took matters into my own hands and decided to take care of business myself. I know how to cook for gosh sake....and now that I've got a cast iron skillet, life is good.

Let's get this party started, shall we?

Butternut Squash Gratin

1 butternut squash; peeled, seeded and cut into cubes (about 4 cups)

5 tbsp butter; divided

1 onion; chopped in large chunks

1 1/2 cups heavy cream

1 cup bread crumbs
1 tbsp fresh sage, minced

1/4 cup grated parmesan cheese

kosher salt

fresh ground pepper

fresh ground nutmeg

In a large sauce pan, with the steamer insert, bring about 3 cups of water to a boil (enough water to come to the bottom of the steamer basket). Add the cubed squash, cover and steam for about 10 minutes.

Meanwhile, in a 10 inch cast iron skillet, melt 3 tbsp of butter, add the chopped onion. Saute on low to medium heat until soft and carmelized, stirring occasionally. This takes about 20 minutes. Add the squash to the onions in the skillet and stir until combined. Sprinkle with salt, fresh ground pepper, sage and fresh ground nutmeg.

Heat the heavy cream in microwave for 1-2 minutes until warm. Pour over squash.

In a bowl, toss the bread crumbs and parmesan cheese with the remaining 2 tbsp of butter (melted). Sprinkle over the squash mixture in the skillet and bake in a 350 degree oven for 40 minutes, until bubbly.

Season with salt and pepper when serving.