Roasted Butternut Squash Gratin With Chipotles

1. 1

   Preheat the oven to 400u00b0 F.

2. 2

   Line a sheet tray with parchment and butter the parchment. Place the butternut cut side down and roast them in the oven for 40 to 50 minutes. The skins should be taking on color and when you look at the flesh of the squash they should be caramelized.

3. 3

   Remove the squash from the oven and carefully flip them over so the cut side is up. This will allow moisture to evaporate.

4. 4

   While the squash are still reasonably hot use a kitchen towel to hold the squash and a spoon to scoop out the flesh into a mixing bowl. Add 4 tablespoons of the butter and stir to combine smashing chunks of squash as you go. Add the honey, the cream and stir. Taste and season with salt to your liking.

5. 5

   Start out with a small amount of the chipotles (2) and adobo sauce (1 teaspoon) and add it to the squash. Stir and taste. If you want it hotter keep adding till you get to the kind of heat you like. Just remember it usually gets hotter as it sits.

6. 6

   Place the squash puree into a 1 1/2 quart gratin. The dish can be made up to a day in advance at this point, covered and refrigerated. If you are cooking it immediately dot the top with the remaining two tablespoons of butter cubes.

7. 7

   Bake in a 400u00b0 F oven for about 30 to 40 minutes if you are cooking it right away or until it starts to brown. If it is cold out of the refrigerator count on it taking 45 minutes to and hour to brown. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.