Butternut Squash Gratin
"I recently discovered the unique and flavorful taste of this "less popular" winter squash. I feel that this vegetable is overlooked by most of society. Do yourself a favor and a try butternut squash, if not this recipe, another. However, I feel that you might enjoy this version."
photo by Bergy
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
12 sides
- Serves:
- 12
ingredients
- 2⁄3 cup chopped parsley
- 1 tablespoon freshly grated lemon, rind of
- 3 cloves garlic
- 1 (3 lb) butternut squash, peeled,seeded,and cut into 3/8 inch slices (about 10 cups)
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon pepper, divided
- 1⁄2 cup reduced-sodium chicken broth, warm
- 3⁄4 cup freshly grate parmesan cheese (3 oz.)
- 2 tablespoons fine dry breadcrumbs
- 1 teaspoon olive oil
directions
- Heat oven to 4oo degrees.
- spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
- In small bowl, mix together parsley, lemon peel and garlic.
- Spread half of the squash slices in baking dish.
- Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
- Top with remaining squash and parsley mixture.
- Gently pour broth over squash.
- Season with remaining salt and pepper.
- Cover with foil.
- Bake 40 to 45 minutes or until squash is almost tender.
- Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
- Top gratin with cheese mixture.
- Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.
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Reviews
-
Today was the first time I ever cooked OR have ever eaten butternut squash. This recipe is fabulous. I have added it to my cookbook and my mother is making it for her Christmas eve dinner. Very easy too! Thank you! -
I was looking for an alternative to potato gratin, and I stumbled upon this. I had never cooked squash before, but I found this to be a very easy recipe to follow. The squash also blended nicely with the garlic, parsley, and lemon. The only change that I made was that I used gluten free corn breadcrumbs to make this Celiac Friendly. Thanks for posting such a tasty, simple recipe -
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I'm not giving this any stars because this was the first time we had Butternut Squash. We thought it was okay, but I would like to try some other recipes before I decide whether or not we like butternut squash. I don't think it was the recipe, just our taste preference -
Served this last night at Christmas dinner. Everyone raved about it. It wil definately be on the menu again! -
Love Butternut Squash-Love this recipe. I cut it back to serve 2. I baked it for 45 minutes (even though it was less squash than the original recipe) before adding the bread crumb/cheese topping then it was about 10 minutes. The bit of lemon zest does come through and add to the overall flavor - Thanks Kyle martin for a very enjoyable squash recipe
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RECIPE SUBMITTED BY
kyle martin
Myrtle Beach, SC
I am college student in South Carolina with a passion for food. I recently discovered my passion for cooking, and found that whether or not the dish is for me, I love to cook for others as well. In fact the majority of what I cook is not for me, but for my family. I live at the beach, and am a lover of all foods. I enjoy surfing, fishing, outdoor activities, and cooking. I hope that I can be an asset to this site.
