BUTTERNUT SQUASH GRATIN
This recipe is a combination of two recipes: one that I found on this site, and Ina Garten's (Food Network's Barefoot Contessa) gratin recipe. For the squash, I used a package of pre-cubed butternut squash, however feel free to peel and cut your own.
Provided by salad savior
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400 degrees.
- Cook squash 3-5 minutes in boiling, salted water.
- In a small bowl, mix parsley, garlic, and lemon zest.
- In a baking dish, sprinkle squash with 1/4t salt, 1/8t pepper, and parsley mix; mix until squash is well coated.
- Gratin sauce:.
- In medium saucepan, melt 2T butter, add flour, stirring constantly.
- Pour in hot cream, stir until boiling.
- Remove pan from heat, add remaining salt and pepper, nutmeg, 1/2c Gruyere, and Parmesan.
- Pour sauce over squash, stir to coat.
- Topping:.
- Combine remaining Gruyere with breadcrumbs, sprinkle on top of squash mixture.
- Drizzle 2T melted butter on top of breadcrumb mix.
- Bake for 30 mins, or until top is browned.
Nutrition Facts : Calories 454.9, Fat 30.5, SaturatedFat 18.6, Cholesterol 95.3, Sodium 499.3, Carbohydrate 37.1, Fiber 5.2, Sugar 5.7, Protein 13.1
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