Parmesan Butternut Squash Gratin |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling. Ingredients:
1 (2 1/2 lb) butternut squash |
1/4 cup butter |
2 large garlic cloves, minced |
1/4 cup panko breadcrumbs |
1/3 cup grated parmesan cheese |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oven to 375 and spray a 9x13 baking dish with cooking spray. Peel, halve lengthwise and seed squash. Cut into 1/2 inch thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2. Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
3. In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5. Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
6. Sprinkle with parsley.
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