She Strengthens

Celebrate the Flavors of Fall with a Hearty Squash and Celery Root Gratin

As the seasons change, our plates should too. This autumn, cozy up with a rich and satisfying squash and celery root gratin that showcases the best of fall’s flavors.

The Perfect Comfort Food

Imagine a dish where tender squash and celery root are bathed in creamy goodness, topped with a crunchy, herby crust. It’s a match made in heaven, and the perfect centerpiece for your next family gathering or holiday feast.

Getting Started

Before you begin, make sure to have the following ingredients on hand:

• 1 (3-pound) butternut squash
• 1 1/4 cups heavy cream
• 1 medium celery root (about 1 pound)
• 2 tablespoons unsalted butter
• 1/2 medium white onion
• Kosher salt and freshly ground black pepper
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1/2 cup finely chopped walnuts
• 1 tablespoon finely chopped fresh Italian parsley
• 1 1/2 teaspoons fresh thyme leaves

Preparing the Streusel

In a medium bowl, combine the panko breadcrumbs, melted butter, chopped walnuts, parsley, thyme, and kosher salt. Mix until the butter is fully incorporated, then cover and refrigerate until ready to use.

Building the Gratin

Heat your oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Next, prepare the squash by peeling, trimming, and cutting it into 1/4-inch-thick pieces. Slice the celery root into similar pieces and place both in a large bowl with the heavy cream. Toss until well coated.

Melt the butter in a medium frying pan over medium heat, then add the sliced onion and season with salt and pepper. Sauté until soft and translucent, about 5 minutes.

Assembling the Gratin

Construct the gratin by ladling a third of the squash-celery root mixture into the prepared baking dish, seasoning with salt and pepper. Top with half of the onions, then another layer of squash and celery root. Season the second layer with salt and pepper, cover with the remaining onions, and finish with the last of the squash and celery root. Press down to create an even surface, season with salt and pepper, and pour the remaining cream over top.

The Finishing Touches

Sprinkle the prepared streusel evenly over the gratin and bake until the vegetables are soft and the streusel is golden brown, about 40 to 50 minutes. Let sit at room temperature for about 20 minutes before serving.

Tips and Variations

This recipe can be made up to a day ahead and reheated, covered, at 350°F for about 20 to 30 minutes before serving. Consider pairing it with a grilled ribeye for a truly impressive meal.