Justin Burns
Justin Burns has long been a creative force in Plateau kitchens, but his newest venture with Andrea Schmitt, Moondance Market in Lake Toxaway, feels like a turning point. Together, they’ve created a space that is equal parts daring and refined, a place where comfort food meets polish and every detail carries intention.
Burns’ cooking has always had range, but at Moondance he seems especially energized, drawing on years of training and a finely tuned palate to create dishes that strike a balance between familiarity and surprise.
That sensibility carries into the recipe he shares here: Butternut Squash Gratin. This gratin exemplifies Burns’ approach – a classic technique elevated with care and precision. The dish arrives at the table creamy and rich, with paper-thin slices of squash layered with sweet onions and bathed in a sage-scented custard.
“I love the flavor profile of butternut squash with sage and Gruyère,” says Burns. “The gratin has become a favorite among my family and friends because the flavors hit familiar notes but are presented in such a comforting way.”
It’s the kind of side that instantly belongs on the holiday table – familiar enough to feel like tradition yet polished enough to make guests sit up and take notice. And for the cook, it’s a creative roasted squash dish that’s easy to prepare and even easier to serve, offering plenty of oomph without fuss.
Elegant enough for company, comforting enough for seconds, and versatile in presentation – it can be spooned out rustic and creamy for family gatherings or cut into neat squares for a more refined Thanksgiving spread. Picture it alongside turkey and dressing at a holiday table or as part of a festive mountain gathering with friends: warm, seasonal, and deeply tied to the flavors of fall.
Butternut Squash Gratin
Recipe by Justin Burns, Moondance
Ingredients
• 3 lbs butternut squash, peeled, seeded, and sliced (use a mandolin if possible for uniformity)
• 1 medium white onion, thinly sliced
• 1 cup heavy cream
• ½ cup whole or 2% milk
• 1 tsp dried sage (or 2 tsp fresh, chopped)
• ½ tsp freshly ground black pepper
• 2 tsp salt
• 1 garlic clove, halved
• 1 tbsp softened butter
• Optional: ½ cup grated Gruyère cheese
Instructions
• Preheat oven to 350°F.
1. In a large bowl, whisk together cream, milk, sage, pepper, and salt. Taste to ensure it’s slightly salty—this seasons the squash as it cooks.
2. Rub a 10 x 8-inch baking dish with the cut sides of the garlic clove, then coat with butter.
3. Toss the sliced squash in the cream mixture.
4. Layer squash and onions alternately in the prepared dish, pouring a little of the cream mixture between layers. If using, scatter Gruyère throughout the layers.
5. Bake uncovered for 35–40 minutes, until the top is golden and a knife slides easily through the squash.
6. Rest a few minutes before serving.
Serving Options
• For a rustic style, serve hot straight from the dish in creamy spoonfuls—the kind of generous serving that makes a family table feel abundant.
• For clean slices, cool the gratin completely, press with a weighted pan in the fridge for at least 2 hours (or overnight), and cut into neat squares. Reheat before serving. Reserve any pressed-off liquid as a flavorful base for soup—a small holiday gift to yourself for later in the week.
Wine Note
For Burns, the right wine completes the dish. “I like a white with some weight to it—something that stands up to the richness without drowning it,” he says. “A white Burgundy is beautiful here, with its citrus and subtle oak pulling out the sweetness of the squash. A Rhône-style blend also works well, because the herbal notes play right into the sage. Either way, the pairing takes the gratin from simple side dish to centerpiece.”
This is Burns in a dish: rooted in tradition, lifted with detail, and ready to make the mountain holidays taste a little brighter. moondance-market.com.
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