butternut squash gratin with pesto

By sdubbs

Ingredients

• 2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for baking dish
• 1 (3 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• salt and freshly ground black pepper
• 1/4 cup basil pesto (see recipe)
• 1/2 cup freshly grated parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly butter an 8-inch baking dish. Fill a large pot with 2 inches of water. Set a steamer rack in the pot. Cover and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.

Spoon half of the squash evenly into the prepared baking dish. Dollop half of the pesto all over the squash and sprinkle with half of the cheese. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with the butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.