Butternut Squash Gratin with Blue Cheese and Sage

Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's worth of vitamin A and about half the daily recommended vitamin C. Jackie Mills, MS, RD, Cooking Light DECEMBER 2008

Photo by Melanie L.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

Ingredients

  • 5

    cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)

  • 1

    (1 1/2-ounce) slice white bread

  • 4

    teaspoons olive oil, divided

  • 2

    cups thinly sliced onion

  • 1

    tablespoon chopped fresh sage

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • Cooking spray

  • 1/2

    cup (2 ounces) crumbled blue cheese

Directions

Preheat oven to 400°. Steam butternut squash, covered, 10 minutes or until tender. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: