With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage.
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7 pounds winter squash, such as butternut—peeled, halved, seeded and cut into 1-inch cubes
1/2 cup extra-virgin olive oil
6 garlic cloves, minced
2 tablespoons chopped sage
2 tablespoons chopped thyme
Freshly ground pepper
How to Make It
Preheat the oven to 350°. In a large bowl, toss the squash cubes with the olive oil, garlic, sage and thyme. Season with salt and pepper and toss again. Spread the squash in 2 large rectangular baking dishes about 1 1/2 inches deep. Bake in the upper third of the oven for about 1 1/2 hours, until the squash is tender and browned around the edges. Let rest for about 10 minutes before serving.
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