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Butternut Squash Gratin with Onion and Sage

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Source: Fine Cooking - Issue No. 17

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Active Time:  20 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves four to six as a side dish.

To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.

RECIPE INGREDIENTS

1 tablespoon butter; more for the gratin dish

1 tablespoon olive oil

2 large onions, chopped into 1-inch squares (about 4 cups)

3 tablespoons chopped fresh sage or 1 tablespoon dried

3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

1/2 cup plus 2 tablespoons heavy cream, heated until warm

1 cup fresh bread crumbs

1 1/2 tablespoons melted butter

Butternut Squash Gratin with Onion and Sage Recipe at Cooking.com

DIRECTIONS

Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.

Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.

Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves four to six as a side dish.

Calories:

411

Fat. Total:

25g

Fiber:

Carbohydrates, Total:

46g

Sodium:

183mg

% Cal. from Fat:

55%

Cholesterol:

74mg

Protein:

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