Butternut Squash Gratin
- 3 tablespoons unsalted butter plus more for the baking dish
- 1 large onion thinly sliced
- 1 garlic clove thinly sliced
- 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
- ¼ teaspoon grated nutmeg
- Fine sea salt and freshly ground black pepper
- ½ cup heavy cream
- ¾ cup fresh bread crumbs
- ¾ cup grated Comté cheese
- few chives finely chopped (optional)
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
© Recipe courtesy of Leite’s Culinaria.
NOVEMBER WINE CLUB:
RICH WINE STYLE
This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.
Analysis: 13.5% alcohol / volume
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.
ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.
© Information and Photos provided by Jan Harmsgat.
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