My Foodie Life

Thanks again to Lindsey and Gym for introducing me to this amazing appetizer/side dish. It’s absolutely delicious!

Serves: 6
Source: Giada’s Family Dinners

Ingredients
  (2) Tbsp unsalted butter, 1/2 inch pieces, plus more for baking dish
  (1) 3Lb butternut squash, 1 inch cubes
  (3/4) Cup basil pesto*
  (1/2) Cup freshly grated parmesan cheese

Instructions
  1. Preheat the oven to 350. Lightly butter an 8-inch baking dish. Fill a large pot with 2 inches of water. Set a steamer rack in the pot. Cover and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
  2. Spoon half of the squash evenly into the prepared baking dish. Dollop half the pesto all over the squash and sprinkle with half of the cheese. Repeat layering with the remaining squash, pesto and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with the butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes. 

* Basil Pesto Ingredients
  (2) Cups packed fresh basil leaves
  (1/4) Cup toasted pine nuts
  (1) Garlic clove
  (1/2) tsp salt, plus more to taste
  (1/4) tsp pepper, plus more to taste
  (3/4) Cup extra-virgin olive oil
  (1/2) Cup freshly grated parmesan cheese

Instructions
  In a blender, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with salt and pepper to taste. The pesto can be made 2 days ahead. Cover and refrigerate.