WINTER SQUASH GRATIN RECIPES

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
• Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
• Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
• Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Steps:

• Place racks in upper and lower thirds of oven; preheat to 400°. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices.
• Combine cream, three quarters of Parmesan, and 1½ tsp. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.
• Meanwhile, wipe out skillet and melt remaining 3 Tbsp. butter in skillet over medium heat. Add bread and remaining ¼ tsp. salt; toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Let cool.
• Heat broiler. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.