Chipotle Butternut Gratin
Baked butternut squash gratin with the smoky heat of chipotles and rich saltiness of feta cheese.
Servings: 4 people
Ingredients
- 1 lb whole butternut squash
- 1 tbsp butter
- 1 tbsp flour
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 tbsp chipotle chile in adobo sauce finely chopped
- 2 tbsp broth of choice
- 1 tsp honey or agave nectar
- 1/4 cup feta cheese crumbles
Instructions
- Preheat the oven to 375° F. Spray or lightly grease a quart size casserole dish. Cut the squash in half, lengthwise, scoop out the seeds and peel. Slice thinly, crosswise, into approximately 1/8-inch slices and set aside. Combine the butter and flour, mixing into a soft paste. Mix the salt, pepper, rosemary and thyme together in a small bowl. Finally, stir together the chipotle, broth and honey.
- Make a layer of squash slices, slightly overlapping, in the bottom of the casserole. Sprinkle with a third of the spices, dot with a third of the butter/flour paste, then a third of the chipotle mix. Sprinkle with one tablespoon of the feta crumbles. Repeat the layers two more times, but reserving the final two tablespoons of cheese. Cover tightly with foil, bake for 35 minutes, or until the squash is tender. Remove the foil, sprinkle the remaining feta cheese over the top and bake uncovered for 15 additional minutes.