Recipes and Cooking Ancho-Butternut Squash Gratin Be the first to rate & review! Take a break from butternut squash soup recipes and use the sturdy orange vegetable, alongside potatoes, as the starch in this gratin side dish. The butternut squash recipe gets a savory, spicy boost from chorizo. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Slow Cook Time: 6 hrs Stand Time: 10 mins Total Time: 6 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound butternut squash, seeded, peeled, and sliced 1/4 inch thick (5 cups) 1 10.75 ounce can condensed cream of celery soup 1 teaspoon ground ancho chile pepper 1 teaspoon ground coriander 1 cup shredded Monterey Jack cheese (4 ounces) 8 ounce Yukon gold potatoes, peeled and sliced 1/8 inch thick (1 1/4 cups) 1 cup thinly sliced leeks (3 medium) 4 ounce cooked, smoked chorizo sausage, sliced (1 cup) Toasted pumpkin seeds (pepitas) and/or snipped fresh cilantro Directions In a Dutch oven cook squash in boiling water for 2 minutes; drain and place in a bowl of ice water to cool quickly. Drain again; pat dry with paper towels. In a medium bowl combine the next three ingredients (through coriander). Stir in 3/4 cup of the cheese. Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Layer half of the squash, potatoes, leeks, and sausage in prepared cooker. Top with half of the soup mixture. Repeat layers. Cover and cook on low about 6 hours or on high about 3 hours or until vegetables are tender. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle with the remaining 1/4 cup cheese. Let stand, uncovered, 10 minutes. Sprinkle with pepitas and/or cilantro. Rate it Print Nutrition Facts (per serving) 220 Calories 13g Fat 18g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 220 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 26mg 9% Sodium 468mg 20% Total Carbohydrate 18g 7% Total Sugars 3g Protein 9g Vitamin C 15.9mg 80% Calcium 157mg 12% Iron 1.4mg 8% Potassium 628mg 13% Folate, total 29.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.