Butternut squash is a fall favourite. This almond gratin side dish is perfect for a Thanksgiving dinner. It’s lighter than traditional gratin recipes, but you won’t miss the extra calories. If you do not like spicy food, leave out the hot sauce.
Heat oven to 375 degrees.
Halve squash vertically and remove seeds. Place cut sides down in shallow baking dish; add 1/4 inch water. Cover with aluminum foil. Bake about 45 minutes until thickest part of squash is just tender when pierced with pick.
Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Mix in milk and season with salt and pepper.
Spoon an even layer in shallow 1 1/2-quart baking dish. Meanwhile, melt butter in nonstick skillet over medium heat; add almonds. Cook and stir, 3 to 4 minutes, until almonds are lightly browned. Mix in onions and pepper sauce; cook 1 minute. Mix in bread crumbs and thyme. Cook and stir 2 minutes. Cover squash with almond mixture in an even layer.
Bake in center of oven, 20 to 25 minutes, until squash is heated through and almond mixture is browned and crisp.
*This recipe is courtesy of the Almond Board of California.