A creamy, savory butternut squash gratin meets nutty sweet baklava for the perfect sweet and savory side dish for fall. Tender butternut squash slices are bathed in a creamy orange-clove scented sauce, then topped with a crunchy walnut crumble and a drizzle of honey reminiscent of baklava. This is special enough to serve for Thanksgiving with roast turkey, but easy enough for a casual get-together with everything from grilled pork chops to pan-seared salmon.
4 Tbsp Real California salted butter, plus more for greasing the dish
1/4 C Flour, all purpose
2 1/2 C Real California heavy cream
1 tsp Orange zest
1/4 tsp Cloves, ground
2 pounds (about 1 large) California butternut squash, peeled, seeded, halved and thinly sliced
Kosher salt and freshly ground black pepper
¼ C California honey
4 oz (about 1 ½ C) Real California Toma or Jack cheese, grated
1 C California walnuts, finely chopped
1 C Panko bread crumbs
Center a rack in the oven and preheat it to 375°F. Line a baking sheet with parchment. Generously butter a 2-quart baking dish and put it on the baking sheet.
Melt butter in a medium saucepan over medium heat. Whisk in the flour until evenly combined and bubbly. Slowly whisk in the cream until smooth. Whisk in the orange zest, and ground cloves and bring to a gentle simmer over low heat. Keep warm while you work on the squash.
Arrange the butternut squash slices in slightly overlapping rows. Season with salt and pepper as you go to season each row. Pour cream mixture over the squash and drizzle honey over the squash.
Combine the grated cheese, walnuts, and panko in a medium bowl. Sprinkle evenly over the gratin.
Place the dish on the prepared baking sheet (to catch any drips) and bake for an hour until top is golden and crisp and cream is bubbling. If you can poke a knife easily all the way to the bottom of the dish, it’s ready.
Let the gratin rest for 5-10 minutes before serving.
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