Herby Blue Hubbard Gratin

Herby Blue Hubbard Gratin

Ingredients:

• 2-3 lbs blue hubbard squash, peeled and cut into ¾-inch cubes
• 1 yellow onion, chopped
• 4 cloves garlic, smashed and chopped
• 3 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves, chopped
• 5 Tbsp butter
• 3 Tbsp all purpose flour
• 1 1/2 cups heavy cream
• ½ cup dry white wine
• 3 oz gouda, shredded
• 3 oz smoked gouda, shredded
• 1/2 cup breadcrumbs
• 2 Tbsp parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Place squash in a saucepan and cover with water. Bring to a boil, reduce heat and simmer for about 5 minutes. Drain, and place in a 10 inch cast iron skillet or 9×9 baking dish and set aside.
2. Preheat the oven to 400°F
3. Melt 2 Tbsp of butter in a large skillet over medium heat. Saute the onion until soft and golden, about 10 minutes. Add garlic and fresh herbs, cooking and stirring for another minute. 
4. Add 2 Tbsp butter and allow to melt. Stir in flour, continuing to cook and stir for 1 or 2 minutes. Whisk in wine and heavy cream, cooking and whisking until smooth and beginning to thicken. Stir in gouda, mixing until melted and smooth. Season to taste with salt and pepper. Pour over squash.
5. Melt the remaining Tbsp of butter. In a small bowl, stir together breadcrumbs, parmesan cheese, and melted butter.
6. Bake in the preheated oven for 40-45 minutes, or until well browned and bubbly.

Serves 4-6

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