Butternut Squash Gratin with Bacon and Gruyere

Ingredients

• 1 lb butternut squash (weighed after peeling and seeding, cut into ¾-inch cubes)
• ½ tbsp olive oil
• 1 small pinch salt (or to taste)
• Freshly ground black pepper (to taste)
• 3 regular slices bacon (chopped)
• 1/3 cup heavy cream
• 1 garlic clove (finely grated)
• ½ tsp finely minced fresh rosemary (woody stem removed)
• 3 oz Gruyere cheese (freshly grated, divided)

Directions

• Preheat the oven to 425°F.
• Toss the squash with olive oil, salt, and pepper in a shallow baking dish, then spread it into a mostly single layer.
• Roast for 25–35 minutes, stirring halfway through, until lightly golden and tender when pierced.
• Meanwhile, cook the bacon in a skillet over medium heat until browned and just crisp, then transfer to a paper-towel-lined plate to drain and chop it.
• Reduce the oven temperature to 400°F.
• Stir together the heavy cream, grated garlic, and minced rosemary in a small bowl.
• Gently fold the cream mixture, half the Gruyere, and half the bacon into the roasted squash.
• Sprinkle the remaining cheese over the top.
• Bake for 10–15 minutes, adding the remaining bacon during the final 3 minutes, until the cheese is melted and the cream bubbles around the edges.
• Rest for 5–10 minutes before serving.

Thanksgiving side. From @katerynascafe — recipe at katerynascafe.com/butternut-squash-gratin.