- Double Bonus
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.
- 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 breadcrumbs
- 1 1/2 tablespoons melted butter
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
411 calories; 25g total fat; 74mg cholesterol; 183mg sodium; 46g carbohydrates; 9g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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