Squash Gratin With Poblanos And Cream Recipes

SQUASH GRATIN WITH POBLANOS & CREAM

Steps:

• Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.
• Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.
• Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.
• Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.
• Make Ahead: The unbaked gratin can be refrigerated overnight. Return to room temperature before baking. Notes Farmer cheese is a form of cottage cheese that has had the liquid pressed out of it. It's slightly tangy with a dry texture that makes it great for crumbling. Look for it at specialty-food stores or at cheese shops.

SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
• Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
• Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
• How to break down butternut squash:
• Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
• Hold the squash against your body and remove the skin with a vegetable peeler; chop.
• How to break down kabocha squash:
• Quarter the squash with a chef's knife, then scoop out the seeds.
• Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.