This was my contribution to the Family Thanksgiving dinner at my cousin's house this year. And even though this is the second squash recipe on my blog, this selection is well deserved for Thanksgiving due to its rich flavors that beckon the holiday spirit.
Ingredients:
2 large butternut squash, diced into cubes
1 5x1 inch slab of gruyere
1 tbsp fennel seeds
1/4 tsp black pepper
1 tsp salt
1 slab butter molten or 1/2 cup vegetable oil
1/2 cup cream (heavy or light) depending on preference
1 tbsp chopped chives for garnish
1 tsp lemon juice
Orange zest (optional) for garnish
1tbsp toasted pine Nuts (optional) for garnish
Cooking Method:
Baste the baking tray with oil or butter. Season the squash with fennel seeds, salt and pepper. Line the squash cubes in rows and pour cream and molten butter in between. Cover tray with aluminium foil and bake in oven at 375 degrees for 40 minutes. Then uncover the foil, top with lemon juice and line with Gruyere shavings and broil on top rack for 10 minutes to crisp the top. Then add toasted pine nuts, chives, orange zest and heat right before serving. Enjoy!
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