“If you are not careful with the side dishes, Thanksgiving can be too much on the beige side,” he said. “The side dishes give the meal its personality, and the fall harvest offers so many different opportunities for warm, savory flavors.” Time-saving tip: Butternut squash gratin can be made in advance, and easily transported and reheated. Yield 4-6 Heat a large pot or saute pan over medium-high and add 2 tablespoons butter. When butter melts, add onions. Cook, stirring occasionally, 4-6 minutes, until soft and caramel in color. Season with a pinch of kosher salt and pepper. Add chicken stock or broth and bring to a boil. Carefully pour the stock or broth and onions over the squash in the baking dish. Bake about 35 minutes, until the squash is tender and the top of the gratin is caramelized. Pour the heavy cream evenly over the squash and return to oven for 10-15 minutes until golden brown. If desired, top with mini marshmallows and brown in oven.
