Butternut Squash Gratin

A deliciously creamy dish, perfect for Thanksgiving.

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Servings 6

Ingredients

1 butternut squash peeled, seeded and sliced
2 tbsp butter
2 tbsp olive oil or coconut oil
3 garlic cloves minced
1/4 cup white wine or chicken/veggie stock or water
1 cup heavy cream raw, organic if possible
salt and pepper to taste
1 cup or more grated or shredded parmesean cheese
2-4 slices of prosciutto

Instructions

Heat oil and butter in a large sauté pan. I used my cast iron.
Add butternut squash and garlic and sauté over medium heat, stirring occasionally.
After about 10 minutes, add 1/4 cup white wine.
Cook about 5 more minutes, then add the cream and stir. I cover at this point with a lid or foil. Be sure to continue to stir occasionally.
When the butternut squash is tender (10-15 more minutes), stir in parmesan cheese.
Mash the squash using a potato masher (or hand blender or food processor...however you would mash up potatoes).
Salt and pepper to taste.
Pour the squash mixture into a greased 8x8 dish.
Cover the top with pieces of prosciutto.
Bake at 375 degrees for 10-15 minutes until edges of prosciutto are brown.
Serve warm.

Notes

Alternate Serving Option:
Each serving is in a baby pumpkin.
Poach 6-8 baby pumpkins in salted water until a knife can just pierce the top. (Do not overcook...just softening very, very slightly so cutting is a bit easier). DO NOT OVERCOOK! or the pumpkins will crack and be mushy. You are just trying to make it a touch easier to cut off the top and scoop out the seeds.
Cut the top of the pumpkin, reserving the 'lid.'
Scoop out the seeds and pulp, careful not to break the skin.
Fill the pumpkins halfway with the squash mixture.
Cut the prosciutto in half and line the baby pumpkin with a half slice.
Fill the pumpkins until they are overfull.
Top with the 'lid'.
Brush tops of pumpkins with oil and bake at 350 until prosciutto is crisped.