Roasted Butternut Squash Gratin With Chicken Apple Sausage, Onions And Goat Cheese

Pamela Keith, Culinary director of Draegers, has offered us her recipe for our Thanksgiving feast. Thank you Pamela!

For information about the culinary programs at Draegers, visit www.dragers.com

Yield: 6 to 8 servings

Ingredients:

• 2 tbls. unsalted butter

• ¾ lb. chicken apple sausage

• 3 to 4 lb. butternut squash, peeled, sliced in half lengthwise, seeds removed and cut into 1/8 inch slices (use two squash if necessary)

• 1 medium yellow onion, peeled and finely chopped

• 1 ½ cup crème fraiche or heavy cream

• ¾ lb. fresh goat cheese

• kosher salt and freshly ground white pepper

Method:

Preheat the oven to 350 degrees. Remove the sausage from the casings and coarsely chop. Discard casings. Using a heavy-bottomed sauté pan and a medium high flame, add the butter. When it is melted, add the sausage and cook until done, approximately 10 minutes. Remove the sausage with a slotted spoon and place on a paper towel. Reserve the remaining pan drippings. Using a 9 X 13 X 21/2 inch baking dish, take a pastry brush or use your fingers and coat the inside of the baking dish surface with the drippings. Spoon any extra into the bottom of the dish. Place a layer of half of the squash in the bottom of the dish. Sprinkle with half of the onions, half cup of crème fraiche, and half of the goat cheese. Season with salt and pepper. Repeat process. Bake in the oven approximately 50 minutes to one hour. During the last 15 minutes of baking, sprinkle the top of the gratin evenly with the cooked sausage. Serve hot.

Copyright Pamela Keith 2000