Saturday, January 7, 2012

Butternut Squash Gratin with Poblanos and Cream



When I first saw this recipe on Elly's blog months ago, I starred it in my Google reader. Then, when she had it listed in her Favorites from 2011 post, I decided it was about time I make it! It's an unusual combination, poblanos and butternut, but it's a match made in heaven. Coincidentally, butternut squash is one of my absolute favorite foods, and poblanos are one of my husbands. Not so surprisingly, we both absolute loved this, and it will be a staple in our "what do you want for dinner this week...?" conversations.

When it comes to poblanos, in my opinion, it's a crap shoot. Sometimes they're pretty spicy, like an overgrown jalapeno, and sometimes they're really mild and almost sweet. Just as I had hoped, JJ picked out 2 of each, so our dish was a little spicy, a little sweet, and super cheesy. I made this dish pretty much as written, but didn't have any farmer's cheese (Elly used queso fresco) so I used goat cheese. I also omitted the cream completely, so the dish actually wasn't exceptionally rich, and the vegetables really were the star of the show. 

Butternut Squash Gratin with Poblanos and Cream
adapted from Elly Says Opa and Food and Wine

4 poblano peppers
1 large butternut squash, about 2 lbs, peeled and sliced
1 tbsp. EVOO
1 yellow onion, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Salt and pepper
1/2 c. light sour cream
1 c. shredded Monterey Jack Cheese
1/4 c. crumbled goat cheese

Heat broiler to high. Slice poblanos in half, seed and place skin side up on a lined cookie sheet.
Broil for 5-10 minutes, until entire skin is charred and blistered. 
Remove from the broiler, turn broiler off and oven on to 400*
Place poblanos in a tupperware container and set aside. 
Place butternut squash slices on another lined cookie sheet, season with salt and pepper, roast for 25 minutes, or until edges begin to crisp.
Heat a skillet over medium heat, add EVOO, onion and garlic, saute' for 5 minutes.
Peel skin off poblanos, slice and add to the onions and garlic. 
Turn heat off, season with salt and pepper. 
Add sour cream, use a spatula to fold it in the vegetable mixture.
Remove squash from the oven.
Grease a casserole dish. 
Place a layer of squash, followed by 1/2 the poblano mixture, and a sprinkle of the cheeses.
Top with another layer of squash, poblanos and cheese.
Finish with one final layer of squash and the remaining cheese.
Place the casserole in the oven and bake for 20 minutes, or until cheese is bubbly and brown. 

8 comments:

Cara Thielvoldt said...

holy moly that looks delicious! I will be pinning this for later!

Joanne said...

I keep meaning to make this also! I'm glad to hear it was a hit in your hands as well. I'd probably go the less creamy route also...I love bnut and poblanos enough that who needs the extra cream?

Cara said...

I remember seeing this on Elly's blog too. Sounds wonderful!

Di said...

Do you suppose the sour cream could be subbed out with Greek Yogurt?

Ashlee said...

Di - I think so! I sub Greek yogurt for many things raw, so I'd think it would work cooked.

Heidi & Julian said...

I love your blog. I'm a Pescatarian, but mostly veggie. I also love to cook. I will definitely be trying this recipe.

Please check out my blog as well: www.portlandbabylon.blogspot.com. I am also a new mom (I had Hank September 15th) and blog about life with my new baby and wackiness in general (plus cooking, reading, etc.). I have your blog on my blog roll!

Heidi & Julian said...
This comment has been removed by the author.
FLIP the PAGE said...

http://www.purehealthandbody.com/