Make Ahead

Roasted Butternut Squash Gratin with Chipotles

October 28, 2010
1 Ratings
  • Prep time 5 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4
Author Notes

This is a staple around our house when it comes to ranch style food. It takes me right to Taos, cowboy boots and thoughts of the southwest. There are a couple of reasons I really like this dish, one, it can be done well in advance, two, roasting butternut squash, for me, turns it sweeter, and finally the heat of the chipotles. This is comfort food and I like to serve it with a good meatloaf, buffalo shortribs or even antelope. - thirschfeld —thirschfeld

Test Kitchen Notes

Roasted, caramelized squash with butter and cream -- what's not to like? The heat from the chipotles accented rather than overwhelmed the dish. Even my pepper-shy husband enjoyed it with his meatloaf. I like a gratin to include some cheese so I will try this again with a topping of grated Gruyere and a dusting of toasted panko. Thumbs up! - Lizthechef —The Editors

What You'll Need
  • 2 butternut squash, halved and seeded
  • 2 to 4 chipotles in adobo, minced very finely, you might want to where latex gloves while doing this so when you rub your eyes an hour later you don't wind up on the floor crying your eyes out like you took a shot of mace to the face
  • 1 teaspoon adobo sauce from above, more to taste
  • 1/3 cup heavy cream
  • 1 1/2 tablespoons mild flavored honey
  • 6 tablespoons unsalted butter, cut into quarter inch cubes
  • 1 pinch kosher salt
  1. Preheat the oven to 400° F.
  2. Line a sheet tray with parchment and butter the parchment. Place the butternut cut side down and roast them in the oven for 40 to 50 minutes. The skins should be taking on color and when you look at the flesh of the squash they should be caramelized.
  3. Remove the squash from the oven and carefully flip them over so the cut side is up. This will allow moisture to evaporate.
  4. While the squash are still reasonably hot use a kitchen towel to hold the squash and a spoon to scoop out the flesh into a mixing bowl. Add 4 tablespoons of the butter and stir to combine smashing chunks of squash as you go. Add the honey, the cream and stir. Taste and season with salt to your liking.
  5. Start out with a small amount of the chipotles (2) and adobo sauce (1 teaspoon) and add it to the squash. Stir and taste. If you want it hotter keep adding till you get to the kind of heat you like. Just remember it usually gets hotter as it sits.
  6. Place the squash puree into a 1 1/2 quart gratin. The dish can be made up to a day in advance at this point, covered and refrigerated. If you are cooking it immediately dot the top with the remaining two tablespoons of butter cubes.
  7. Bake in a 400° F oven for about 30 to 40 minutes if you are cooking it right away or until it starts to brown. If it is cold out of the refrigerator count on it taking 45 minutes to and hour to brown. Serve immediately.
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  • Hark
  • Lizthechef
  • lapadia
  • dymnyno
  • Bevi

7 Reviews

Hark November 23, 2011
This was a fantastic addition to my seasonal/local Thanksgiving theme. I cut the butter in half, only put in 1/4 c of cream, and it was still plenty rich (may have been the squash I used). LOVE IT!
Lizthechef November 11, 2010
Delish, Tom - I posted a photo for you. Feel free to delete it.
Bevi November 13, 2011
Beautiful photo Liz.
Lizthechef November 4, 2010
Tom, testing your recipe for an EP - what weight for the squash - 2 lbs each?
thirschfeld November 4, 2010
The only ones from the garden this year were small, but they had long necks. I just weighed one of the smaller ones, all I have left, and it was 1.25 lbs so yeah probably two pounds each. I hope my indecisiveness here helps. Thanks for testing BTW.
lapadia October 28, 2010
Great side dish and I love the picture too!
dymnyno October 28, 2010
Creamy, sweet, and a little heat sounds delicious! I have a hat just like yours from Idaho.