Butternut Squash and Tomato Gratin |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A good winter recipe. From my local newspaper, The Daily Press (Hampton Roads, Virginia) Ingredients:
1 -2 medium butternut squash |
2 tablespoons olive oil |
2 (14 ounce) cans diced canned tomatoes (plain or with basil, oregano) |
2 cups cheddar cheese, shredded |
Directions:
1. Place rack in center of oven and preheat to 400 degrees.
2. Using a sharp knife, trim off and discard the ends of the squash, then slice it in half lengthwise.
3. Scoop out the seeds and discard them.
4. Place the squash halves, cut side up, in a microwave oven, cover them with waxed paper and cook on high until soft, yet still firm enough to cut into cubes, about 8 minutes.
5. Place the squash on a large cutting board and let cool until you can handle it, then peel and cut into 1-inch cubes.
6. Place the squash in a 13 X 9 inch dish, drizzle the olive oil on it, then scatter the tomatoes, followed by the cheese evenly on top.
7. Bake until the cheese melts and squash and tomatoes are heated through, about 20 to 25 minutes.
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