I’m gratined out. In the last few weeks, I’ve made several. Some have been winners, like this one and the Sweet Potato and Kale Gratin. Some have been just okay, so no need to share.
This gratin has been a hit in our house. I found the original recipe on the Elly Says Opa! blog and tweaked it a bit to our taste – made it a bit southwestern and added some buttered panko breadcrumbs to the top. As I write this, I’m thinking that some chipotle – just a bit – would mesh well with the flavors of this dish. Note to self.
I have no doubt that adding black beans to this would make for a fantastic vegetarian meal.
Butternut Squash and Poblano Gratin
You’ll need a foil-lined baking sheet, sealable plastic bag, medium skillet and 2-quart baking dish.
- 4 medium poblanos (about 3/4 pound total)
- 1 (2 pounds) butternut squash, peeled, halved, seeded, and sliced 1/4 to 1/2″ thick
- 2 tablespoons olive oil, divided
- 1/2 teaspoon dried thyme, divided
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chile powder
- 1/4 teaspoon ground cumin
- 1/4 cup milk – I use 2%
- 1/2 cup sour cream (light is fine)
- 3 ounces Monterey Jack or Colby Jack cheese, shredded
- 3 ounces crumbled feta or queso fresco
- 1 cup panko bread crumbs tossed with 2 tablespoons melted butter
- Optional: 2 tablespoons toasted pumpkin seeds/pepitas – toast in a dry skillet, over medium heat, until they are fragrant
Preheat oven to 400. You can either roast whole poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Or, you can do what I do. Slice the cap off. Take out the stem and throw it away. Cut the cap in half. Cut the poblano in half. Deseed and remove most of the ribs from each half. Then, place the pieces on a foil-lined baking sheet and broil in the oven until charred.
When sufficiently charred, throw the pieces in a sealable plastic bag. Seal. Once they’ve cooled down, peel the skins off, and then cut into thin strips.
On a baking sheet, toss the butternut squash with 1 tablespoon of the oil and sprinkle with salt, pepper, and 1/4 teaspoon of the thyme. Roast in the oven until tender, about 25 minutes, turning the sheet once midway through. After taking the squash out of the oven, increase the temperature to 425.
While the squash is roasting, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the onion, garlic, oregano, chile powder, cumin, and remaining 1/4 teaspoon thyme. Sauté for 5 minutes. Add the poblano and cook until they are very tender, about 5 more minutes. Add the cream/milk and simmer until thickened. Remove the pan from the heat, and add the sour cream. Season to taste with salt and pepper.
Spoon half the poblano mixture into a baking dish and top with half the roasted squash. Sprinkle on half of the cheese. Repeat the layers. Top with buttered breadcrumbs.
Bake for about 30 minutes, until gratin is golden and bubbly. Let rest for 10 minutes and top with toasted pepitas before serving.
Adapted from Butternut Squash and Poblano Gratin, Elly Says Opa
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