You might have noticed I’ve been on quite a squash kick lately. I’m trying all kinds of different squash types and squash recipes and recently fell in love with this side dish from Shape.com with a few modifications. It’s super easy to make.
1 large butternut squash (about 11/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
1 cup chicken stock
1/2 cup grated Gruyère (our grater was in the dishwasher so I just sliced it. Trust me, it’s better grated!)
salt and pepper to taste
Heat the oven to 350°F. Prepare the squash: Cut off and discard the stem of squash. Divide squash into two pieces by slicing through it horizontally (use a really sharp knife. It makes it easier). Peel each half with a peeler. Using a spoon (if you have a grapefruit spoon use that), scoop out seeds. Then cut squash into ¾-inch pieces. Place squash slices in a large saucepan, cover them with chicken stock, and bring to a boil. Cook over high heat for 2 minutes, then drain. Pour a thin layer of chicken stock on the bottom of a 9″ x 12″ baking dish and alternate layers of squash and Gruyère, saving some cheese for the top. Add salt and pepper to taste. Top with the remaining chicken stock and bake 30 minutes. Remove from oven, and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.
So yummy! I’ve made this several times and each time it gets better.