Butternut and Poblano Gratin
Equipment
- 9X13 baking dish
Ingredients
- 1 butternut squash
- 6 poblano peppers
- ½ large onion
- 2 cloves garlic
- olive oil (for roasting the squash, and sautéing the veg)
- 1 t dried thyme
- ½ t dried oregano
- ¼ cup heavy cream
- ⅓ cup sour cream
- 4 ounces pepper jack cheese
Instructions
- Preheat the oven and prep the veg - Preheat the oven to 425℉, convection roast setting. Peel, deseed, and cube the butternut squash into 1-inch cubes. Destem, deseed, and slice the poblanos into wide strips. about 2 inches long. Dice the onion. Mince the garlic.
- Roast the squash - Spread the squash cubes out on a Silpat-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until the squash is softened and browed on the edges.
- Make the sauce - Heat the oil in a large skillet. Add the sliced onion, garlic, thyme, and oregano and cook over medium heat, stirring occasionally, until the onions begin to soften. Add the poblanos and 1/4 cup of water, and cook, covered, until the poblanos are softened, another 15 minutes or so. Add the heavy cream. When it begins to thicken, remove the skillet from the heat and stir in the sour cream.
- Assemble and bake - Spread half of the sauce on the bottom of your baking dish, top with half of the butternut squash, then half of the cheese. Repeat. Bake, uncovered for 15-20 minutes, until bubbly and browned. Let rest for 10 minutes before serving.