Butternut Squash Gratin
From hot_it_up 14 years ago
- 60 minutes to make
- Serves 4
I like to make this dish in the Fall. I have done the same recipe with other firm squashes and Fingerling potatoes.
Ingredients
- 1/2 cup coarse dry bread crumbs shopping list
- 1 cup shredded sharp cheddar cheese shopping list
- 1 tablespoon butter, melted shopping list
- 1 tablespoon olive oil shopping list
- 1 small onion, sliced shopping list
- 1 tablespoon pepper jelly shopping list
- coarse salt and freshly ground black pepper to taste shopping list
- 2 teaspoons dried thyme, divided shopping list
- 1 clove garlic minced shopping list
- 3 cups butternut squash, peeled, seeded and cut into 1/4-inch cubes shopping list
- 2 tablespoons all-purpose flour shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/4 cup chicken stock or white wine (your choice) I use chicken stock, I used wine until I came up with the pepper jelly addition for sweetness. shopping list
How to make it
- Preheat oven to 350 degrees F. Lightly butter a 1 quart baking dish.
- Prepare Topping: In a small bowl, combine bread crumbs, cheddar cheese, and melted butter; set aside.
- In a medium-size frying pan over medium-low heat, add olive oil and saute sliced onions, salt, pepper, and 1 teaspoon thyme until onions are lightly browned, approximately 15 minutes. Stir in garlic and cook another minute or so. Remove from heat. Spread onion mixture evenly over the bottom of the prepared baking dish. Set aside the frying pan for later use.
- In a large bowl, toss butternut squash cubes with the flour, parmesan cheese, and remaining 1 teaspoon thyme to evenly coat the squash cubes. Spread squash mixture evenly over the top of the onions; set aside.
- Place frying pan (that you cooked the onions in) over low heat. Add chicken broth or white wine to deglaze, scraping down brown bits from the bottom and sides of the pan, Add pepper jelly and let simmer approximately 2 to 3 minutes stirring to incorporate jelly . Remove from heat and pour over the top of the squash mixture.
- Spread prepared cheese topping over the top of the gratin. Bake for approximately 50 to 60 minutes until the squash is soft and the topping is lightly brown. NOTE: If you find your topping is browning to fast, cover the dish with some aluminum foil.
- Remove from oven and let rest for 10 minutes before serving.
People Who Like This Dish 6
- jon_kennedy Nowhere, Us
- djimmey EATONVILLE, WA
- clbacon Birmingham, AL
- justjakesmom Everett, WA
- irishiz Annapolis, MD
- hot_it_up Columbiana, AL
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