Squash gratin with poblanos & cream from Food & Wine Magazine, November 2010: The Thanksgiving Issue (page 193)

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Notes about this recipe

  • bktravels on February 17, 2025

    Great! I like Farmers cheese, but didn't have any. Ricotta worked fine as a substitute. This will be a Thanksgiving side next year! It's different and absolutely delicious. Suzanne Goin is a favorite chef of ours. We love her cookbooks, often making simpler versions of her recipes. This was a wonderful addition to our collection of her dishes.

  • ellabee on April 10, 2014

    Delicious but very rich. Halved, and had leftovers for the two of us. Subbed a bit of extra heavy cream and dots of goat cheese for the creme fraiche; used pepper jack for some of the cheese. Have wanted to make this for a while, and although a tasty way to use the last butternut squash of the winter, probably best as a truly winter dish.

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