This recipe is certainly meatless but it has good protein sources from the half and half, pecans and goat cheese. It is also a perfect side dish for Thanksgiving dinner.
2 tablespoons butter
1 yellow onion, finely chopped
2 cloves garlic, minced
1 cup half and half
2 teaspoons freshly ground black pepper
2 pounds butternut squash, peeled, seeded and cut into slices (You may, alternatively, use 2 bags of Trader Joe’s peeled and diced butternut squash for a big time saver)
1 cup of pecans toasted and coarsely chopped
4 ounces fresh goat cheese, crumbled
3 tablespoons chopped, fresh, flat-leaf parsley, for garnish
Preheat oven to 350 degrees. Generously butter a 9-by-13-inch gratin dish.
In large sauté pan, melt butter over medium-high heat. Add onion and cook until lightly browned, about 5 minutes. Add garlic and cook 1 minute. Add half and half, salt and pepper and bring to a boil. Add squash and half the pecans and return to boil. Lower heat and simmer gently 5 minutes.
Transfer half the squash mixture to prepared gratin dish. Dot with half the goat cheese. Cover with remaining squash mixture and sprinkle remaining goat cheese over the top.
Place gratin on sturdy baking sheet. Bake until squash is very tender; cream is mostly absorbed, and top is golden brown, about 45 minutes. Remove from oven and sprinkle with remaining pecans and with parsley. Let rest for 10 minutes before serving.
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