My long, exciting wait for my niece Lara’s wedding is coming to an end! Her wedding is this weekend in Miami, so it is kind of like a destination wedding. I still have all my packing to do, and I wonder how in the world I can get my clothes there without wrinkling. All these pre-destination worries aside, I know everything will be amazing.
As I mentioned, I have been going with Lara to all of her dress fittings because her Mom lives in Miami. I tear up with love every time I see her in her dress. Of course, I went over every single detail to ensure the dress was perfect. I was so proud to be with her in this very intimate process. And so excited to see all of her hard work come together at the beautiful ceremony.
All weddings are so special, full of love, happiness, laughter and unexpected moments. For my niece and her soon-to-be husband, this will be especially true. As you can see in my Thanksgiving pictures we have a very large family and that isn’t nearly half of them. My sister-in-law also has a very large family. I know people roll their eyes when they hear about these way-to-big weddings. Often, they are not warm and affectionate. This one will be different. My sister-in-law made sure that Lara is very close to both sides of the family, cousins included. This means that just like at her older sister’s wedding, the love and intimacy of the event will be palpable. Everyone will be on the dance floor dancing the hora. My brother will have to have the band stay overtime because no one will want to leave. Especially me. My brother’s daughters are like my own and I cherish my relationship with them dearly.
So, as I eagerly anticipate the wedding, I have been cooking up a storm before I go, so I can easily post while I am there. I had some butternut squash in the fridge that desperately needed to be used. I could easily have roasted it, but wanted to try something different. This gratin is surprisingly light because I used a good amount of eggs in it. The mayonnaise adds a little bit of tangy surprise and the panko gives it a nice texture. Of course, the cheeses make this dish rich with flavor and deliciousness. It makes a beautiful presentation and I think it would be a crowd pleaser.
This dish will serve 4 to 6 people and will squash their expectations of home-made dinners.
Ingredients for Butternut Squash Gratin:
3 cups butternut squash, cut into 3/4-inch chunks
1 1/2 cup sweet onion, finely chopped
2 cloves garlic, chopped
1 tablespoon olive oil
4 eggs
3-4 tablespoons good mayonnaise, such as Duke’s
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cups gruyere, grated
3/4 cups Parmesan cheese, grated and divided
1 cup Panko crumbs
Preheat oven to 350°.
Butter an 8-inch baking dish.
Place butternut squash on a medium-size pan and cover with water to boil.
Reduce heat to simmer and cook squash for 15 minutes or until tender.
Heat oil in a medium-sized saucepan over medium heat.
Add onion and cook until the onions are softened.
In a medium-sized bowl, beat eggs salt, pepper and mayonnaise together.
Add 1/2 cup Parmesan cheese, 1/4 cup gruyere, and panko crumbs.
Add the onion, garlic, and squash.
Pour into baking pan.
Sprinkle with remaining Parmesan and Gruyere cheese.
Bake for 1 hour.
Cheese should be slightly browned.
Serve hot.
It’s that simple!
