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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is an amazing side dish for Thanksgiving, the holidays, or anytime. There are never any leftovers when I make this. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
2 large onions, cut into 1-inch squares |
3 tablespoons chopped fresh sage |
salt and freshly ground black pepper to taste |
3 pounds butternut squash - peeled, seeded, and cut into 1/2-inch cubes |
2 cloves garlic, minced |
3/4 teaspoon salt |
10 tablespoons heavy whipping cream |
1 cup fresh bread crumbs |
1 1/2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.
2. Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.
3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.
4. Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.
5. Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.
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