Recipe

Butternut Squash Gratin Recipe

Add Step-by-Step Photos	Hot_it_up / All my dishes 1 month ago I like to make this dish in the Fall. I have done the same recipe with other firm squashes and Fingerling potatoes. Prep:30m Cook:60m Servings:4	Hot_it_up
	squash cheese casseroles

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justjakesm

Ingredients

1/2 cup coarse dry bread crumbs

1 cup shredded sharp cheddar cheese

1 tablespoon butter, melted

1 tablespoon olive oil

1 small onion, sliced

1 tablespoon pepper jelly

Coarse salt and freshly ground black pepper to taste

2 teaspoons dried thyme, divided

1 clove garlic minced

3 cups butternut squash, peeled, seeded and cut into 1/4-inch cubes

2 tablespoons all-purpose flour

1/4 cup grated parmesan cheese

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.

Directions

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.

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