Baked Squash Gratin

Christmas means many things to many people. To the people of the Austin Stone Community Church, in addition to a celebration of the birth of Christ, Christmas also provides an occasion to throw a potluck dinner. Or ten.

Potluck dinners are fantastic. Everyone brings that "one thing" that they make better than everyone else, so you get a collection of everyone's best dishes. And, at least in Texas, everyone brings about three times as much as is needed so everyone gets their fill.

Potluck dinners can also be challenging for several reasons. First, it is hard to figure out what type of dish travels well in the car and can sit for a little while without being ruined. Second, you need to be creative so that there aren't six casserole dishes of mashed potatoes. And third, you are going to a party, so you need to have ample time to get yourself, your husband, and maybe even some rugrats ready to G-O.


This Baked Squash Gratin meets all of these criteria. Travels well? Check. Unique enough to not be duplicated? Check. Time to get dressed? Check! And, did I mention that it only requires THREE (3!) ingredients?

I made very limited changes to this recipe, as it is pretty simple. But, I do have a few pointers.
1. Make sure to steam the squash as opposed to any other method of cooking it. Steaming ensures that no excess moisture gets into the puree.
2. Store-bought pesto is best for this dish, since you really wouldn't be able to appreciate the added effort of making your own. But, make sure that the pesto you choose is not overly oily. Too much oil can make the final product greasy.
3. Parmesan cheese has a salty bite to it, so be careful to not over season the squash puree.

Baked Squash Gratin
Adapted from Giada de Laurentiis, Everyday Italian

Ingredients
1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup purchased basil pesto
2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Directions
Preheat the oven to 350 degrees F.

Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.

Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.