Butternut Squash Gratin Recipe

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Ingredients:

Serving

j n n

Directions:

Butternut Squash Gratin
Pounds butternut squash, peeled
Tablespoons apple cider vinegar
Tablespoons olive oil, divided
Medium yellow onion, sliced lengthwise
Cups shredded Gruyere cheese
/3 cup toasted hazelnuts, chopped
Tablespoons fresh, chopped sage
Sea salt and freshly ground black pepper
Preheat oven to 400 degrees.
Slice the butternut squash into 1/2″ rounds, then quarter each round. Remove seeds. Toss the diced squash in the apple cider vinegar and two tablespoons of olive oil. Arrange on a large baking sheet and generously salt and pepper.
Roast squash until cooked through but still firm, about 30-35 minutes.
While the squash is roasting, caramelize the onions. Place in a medium skillet over a low flame. Cover, stirring occasionally, until the onions are soft and jammy, about 20-25 minutes.
Remove squash from oven and set aside to cool, about ten minutes.
Grease a medium cast-iron skillet or casserole dish. Arrange a layer of squash, followed by a layer of onions. Add the remaining squash. Sprinkle the Gruyere cheese evenly over the squash, followed by the toasted hazelnuts and one tablespoon of the sage.
Bake the gratin until the cheese is golden and melted, about another 20 or 30 minutes.
Remove from the oven, and top with the remaining sage.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.