Name: Spiced Butternut Squash Hominy Bake (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 Butternut Squash-medium, peeled, seeded, and cubed; 1 1/2 cups Heirloom Hominy-dried, soaked overnight and cooked until tender; 1 tsp Smoked Paprika; 1/2 tsp Ground Coriander; 1/4 tsp Nutmeg-freshly grated; 1/2 tsp Sea Salt; 1/4 tsp White Pepper; 2 tbsp Butter-unsalted; 2 tbsp All-Purpose Flour; 2 cups Whole Milk; 1/2 tsp Dijon Mustard; 1 1/2 cups Gruyère Cheese-grated; 1/4 cup Parmesan Cheese-grated; 1 Shallot-finely minced; 1/4 cup Dry Sherry

Recipe tier

A sophisticated take on the classic bake, utilizing roasted butternut squash puree, heirloom hominy, and a rich Gruyère cheese sauce. This dish is perfect as a side for a special occasion.

Total 1h

Serves 6

Steps 7

Ingredients 15

Soundtrack the cook

Sunday sunshine · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Butternut Squash
1 450 g Butternut Squash-medium, peeled, seeded, and cubed
Hominy
1 cups 360 g Heirloom Hominy-dried, soaked overnight and cooked until tender
Spices
1 tsp 5 mL Smoked Paprika
tsp 2.5 mL Ground Coriander
tsp 1.25 mL Nutmeg-freshly grated
tsp 2.5 mL Sea Salt
tsp 1.25 mL White Pepper
Dairy
2 tbsp 30 mL Butter-unsalted
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Whole Milk
tsp 2.5 mL Dijon Mustard
1 cups 180 g Gruyère Cheese-grated
cup 60 mL Parmesan Cheese-grated
Other
1 1 Shallot-finely minced
cup 60 mL Dry Sherry

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Roast the Butternut Squash until tender, about 30-40 minutes. Puree the roasted squash until smooth.
Prepare the Gruyère Sauce: Melt the Butter in a saucepan over medium heat. Whisk in the Flour and cook for 1-2 minutes to create a roux. Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes. Stir in the Dijon Mustard, Gruyère Cheese, and Parmesan Cheese until melted and smooth. Season with Salt and White Pepper.
Sauté the Shallot in a separate pan until softened. Deglaze the pan with Dry Sherry and cook until reduced by half.
In a large bowl, combine the Butternut Squash Puree, cooked Heirloom Hominy, sautéed Shallot, Smoked Paprika, Ground Coriander, and Nutmeg.
Pour the Gruyère Sauce over the squash and hominy mixture and stir to combine.
Pour the mixture into a greased 9x13 inch baking dish.
Bake for 20-25 minutes, or until golden brown and bubbly.