Pear Squash And Onion Gratin |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy and delicious side dish. I usually serve it with roast pork or turkey. Ingredients:
1-1/2 pounds butternut, buttercup, or banana squash |
1 large onion, sliced and separated into rings (1 cup) |
1 tablespoon butter or margarine |
1 cup thinly sliced, peeled pear (1 medium) |
3 tablespoons fine dry bread crumbs |
3 slices bacon, crisp-cooked, drained, and crumbled |
2 tablespoons chopped walnuts |
1 tablespoon grated romano cheese |
1 tablespoon butter or margarine, melted |
2 tablespoons snipped fresh parsley (optional) |
Directions:
1. Peel squash; slice crosswise into 1/2-inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds from squash. Set squash aside.
2. Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.
3. Arrange half of the squash slices in the bottom of an 8x8x2-inch baking dish. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions.
4. Bake, covered, in a 350°F oven about 45 minutes or until nearly tender.
5. Meanwhile, in a small bowl combine bread crumbs, bacon, walnuts, Romano cheese, and the 1 tablespoon melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until squash is tender. If desired, sprinkle with parsley.
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