Butternut Squash and Poblano Gratin

Inspiration: How many of my favorite foods can fit into one dish? As soon as a recipe combining butternut squash and poblano peppers together flashed across my computer screen, I knew that it would only be a matter of time before it ended up on my table.

What we Loved: Okay, so as Brandon put it, this does look like an amorphous blob. And I’ll say straight away that it’s not for those who are scared of a little cream, sour cream, and cheese. That being said, this recipe rocks. It has everything going for it – sweet squash slices that have started to brown and caramelize, spicy peppers with a nice Mexican flavor, and a wonderfully gooey, cheesy cream sauce. What a rich and fantastic recipe. We enjoyed it alongside ham steaks, but I’m thinking it would be great served in any number of ways. Maybe stuffed into an enchilada with a verde sauce on top?

Helpful Hints: You might be able to cut your gratin into neater servings if you don’t disregard the instructions and impatiently serve it right away like I did (…but the rest of the meal was already finished!). 

Butternut Squash and Poblano Gratin
Source: Adapted from Food and Wine, originally from Chef Julie Robles

1 butternut squash, about 2 lbs, peeled, seeded, and sliced
Extra virgin olive oil
Ground thyme
Dried oregano
Kosher salt
Black pepper
1/2 large onion, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 cloves garlic, minced
1/4 cup heavy cream
1/2 cup sour cream
4 oz farmer’s cheese, shredded
4 oz goat cheese

1. Place the squash slices on a baking sheet. Drizzle with olive oil, and sprinkle with thyme, oregano, salt, and pepper. Bake at 400 degrees for 30 minutes, or until the squash is tender and starting to brown.

2. Meanwhile, heat a drizzle of olive oil in a saute pan. Add the onions and peppers, and saute until softened. Add the garlic and a sprinkle of oregano and thyme, and mix to combine.. Add the heavy cream, and then let simmer for 5 minutes, until the mixture thickens.

3. Remove the pan from the heat. Mix in the sour cream, and season with salt and pepper.

4. Spoon half of the poblano mixture into a baking dish. Top with half of the butternut squash slices and half of both cheeses. Repeat with a second layer.

5. Bake at 400 for about 20-25 minutes, until the gratin is browning and bubbling. Let cool 10 minutes before cutting.

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20 thoughts on “Butternut Squash and Poblano Gratin

  1. Pingback: Butternut Squash and Poblano Gratin (via Our Life in Food) | the delicious foods

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  5. Hi, I googled butternut squash and poblano gratin and your recipe came up. It was delightful. (Though I used cumin as my key spice, and used goat cheese, sour cream and fontina to bring it all together. I also added Kale. Anyway, thanks much for the base recipe. I look forward to following your blog from now on.

    • Oh awesome, I’m so glad that you liked the idea for the gratin and that you made a dish that you enjoyed! Your changes sound lovely!

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