From the kitchen
Camel Milk Squash Gratin
Sliced winter squash baked in a camel milk cream with sage and Parmesan.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 butternut squash, about 3 lb whole, yielding about 2 lb peeled slices
- 2 tbsp butter, plus 1 tsp for dish
- 2 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 2 garlic cloves, minced
- 1 tbsp chopped sage
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan
Method
- Heat oven to 375°F and butter a 2-quart dish. Peel squash, remove seeds and slice 1/8 inch thick.
- Melt butter in a saucepan; stir in flour for 2 minutes. Gradually whisk in milk, then garlic, sage, salt and pepper. Cook gently 5 minutes until lightly thickened.
- Layer squash in the dish and pour sauce evenly between and over layers.
- Cover tightly and bake 40 to 55 minutes until the center slices are tender when pierced.
- Uncover, top with Parmesan and bake 15 to 20 minutes until golden.
- Rest 10 minutes before serving.
Cook with confidence
Before you start
Before you start
Squash releases more water and less thickening starch than potatoes. A light roux gives this gratin reliable body. Use about 2 lb peeled squash and a consistent slice thickness.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F.
Build a Sage Béchamel
Cook the listed butter and flour, then gradually whisk in milk and the garlic-sage flavoring as the method specifies. The roux supplies structure against squash moisture. Pouring plain infused milk over the layers is a different formula and will not create the same sauce body.
Covered First
Bake covered 40 minutes so steam tenderizes squash, then uncover, add Parmesan, and bake 20 minutes for browning.
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