Baked Butternut Squash and Parmesan Cheese Gratin |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available. Ingredients:
1 (2 -3 lb) butternut squash, peeled and seeded |
4 ounces parmesan cheese, grated |
2 ounces fresh breadcrumbs |
2 ounces pecans or 2 ounces walnuts, roughly chopped |
2 tablespoons fresh thyme leaves, finely chopped |
2 ounces butter |
salt |
black pepper |
Directions:
1. Cut the peeled and seeded butternut squash into 1 cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
2. Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
3. Dot the butter all over the cheese and nut topping.
4. Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
5. Serves 2 as a main course and 4 as a vegetable accompaniment.
6. Serve piping hot with crusty bread and salad, if serving as a main course.
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