Honeynut Squash & Hot Sausage Gratin
Ingredients
For the Gratin:
- 6 honeynut squash about 4½–5 lb total, peeled, seeded, and thinly sliced
- 1 tbsp olive oil
- 1 lb hot Italian sausage or sweet Italian, chorizo, or merguez
- Kosher salt and freshly cracked black pepper
For the Cream Mixture:
- 2½ cups heavy cream
- ¼ tsp ground nutmeg
- 1 tsp Diamond Crystal kosher salt or ¾ tsp Morton’s
- ¼ tsp white pepper or black pepper
For the Cheese:
- 2 cups grated Gruyère cheese divided
- For the Olive-Oil Breadcrumb Topping:
- 1 cup panko breadcrumbs
- 1 –2 tbsp olive oil
- 4 –6 whole sage leaves
- Pinch of salt
Directions
- Preheat the oven to 400°F. Lightly butter or oil a 9x13-inch baking dish.
- Cook the sausage: Heat olive oil in a skillet over medium. Add sausage and cook until browned and crisp. Remove and set aside.
- Mix the cream: Whisk cream, nutmeg, salt, and pepper in a bowl.
- Assemble: Add half the squash to the dish. Top with half the sausage, half the cream, and 1 cup Gruyère. Repeat layers.
- Bake: Cover with foil and bake 35 minutes. Uncover and bake 10 more, until bubbling and tender.
- Top it: Mix breadcrumbs, olive oil, sage, and salt. Scatter on top.
- Broil: 1–2 minutes, until golden and crisp.
- Let rest for 15 minutes before serving!
Use sweet Italian sausage for less heat, or swap in chorizo for smoky flavor.