The parmesan butternut squash gratin recipe prep time: 25 minutes start to finish: 1 hour 15 minutes 6 servings (1⁄2 cup each)
Ingredients:
1 butternut squash (2 1⁄2 lb)
1⁄4 cup butter or margarine
2 large cloves garlic, finely chopped
1⁄4 cup unseasoned crispy bread crumbs
1⁄3 cup grated Parmesan cheese
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1⁄4 cup chopped fresh parsley
Method:
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1⁄2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic fl avor. Do not let butter brown.
3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5 Bake 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F. Bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Notes and Tips:
Save time by making this side dish ahead. Prepare the recipe through step 4. Cover and refrigerate for up to 24 hours.
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| parmesan butternut squash gratin recipe |
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