Thanksgiving is a time for us to reflect and be grateful for all things family, health, and happiness. I wanted to share a recipe from my family to yours that gives your classic Thanksgiving sides a Gabbi’s twist! Not only is our Calabaza Gratinado delicious, but it is an easy and elegant side for any holiday occasion. It features a medley of fall vegetables, fresh herbs and spices, and lots of holiday flavor.
From Ed and I, and everyone at Gabbi’s Mexican Kitchen, we wish you a Happy Thanksgiving! Buen Provecho! ~Gabbi
Gabbi’s 5 Spice
2 tbsp. all spice
2 tbsp. cinnamon
1/4 tsp. clove
2 tbsp. mixed peppercorns
4 tbsp. brown sugar
Toast all ingredients, blend together until mixed. Add salt to taste
This is one of my signature seasonings. Enjoy it for marinades, roasting meats, veggies, vinaigrettes, and more!
2 ea. Butternut squash
5 ea. Parsnip
5 ea. Yukon gold potatoes
5 ea. Leeks
2 qt. heavy cream
1 ea. Shallots, chopped
10 ea. Garlic cloves, chopped
2 tbsp. thyme
1 tbsp. Gabbi’s 5 Spice
½ cup bacon, cooked
1 cup Oaxaca cheese
-Slice the butternut squash, parsnips, potatoes, and leeks into thin sliced rounds. In a sheet pan, toss very lightly with extra virgin olive oil, salt and pepper. Pre-heat oven to 400 and let roast for 10-15 minutes. Set aside and let cool.
-In a sauce pot, add butter, garlic, and shallot and let sweat. Add thyme, bacon, and cream and stir. Let this reduce by half while stirring consistently.
-Once reduced, add Gabbi’s 5 spice, Oaxaca cheese, and salt to taste. Whisk and let melt until creamy and well incorporated. Set aside and let cool.
-To assemble, use a casserole pan or cast iron skillet, whatever you prefer! Add layers by using the sauce first, then parsnips, potatoes, leeks, and butternut squash. It is important to add sauce in between each layer. Once the butternut squash is layered, top with sauce again and add grated Oaxaca cheese.
-Bake the Gratinado in an oven at 400 for an additional 10-15 minutes to let it warm through completely and until the cheese is melted and golden on top.
-For additional garnish, I like to use a mixture of crushed chicharrones and crushed toasted hazelnuts.
Enjoy and Buen Provecho!
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