Two Cheese Butternut Squash Gratin

By SewingDragonfly

From sargentocheese.com

Ingredients

• 1 small butternut squash, about 1 1/2 lbs, peeled
• 2 large slices thick cut bacon, cut crosswise into 1/4” pieces
• 1 medium red onion, cut into 1/4” thick slices
• 2 tsp finely chopped fresh sage
• 2 tsp finely chopped fresh thyme
• 1/4 tsp coarse salt
• 1 tsp freshly ground black pepper
• 1 1/4 cups Sargento Artisan Blends Shredded Swiss Cheese
• 1/4 cup heavy cream
• 1/2 cup Sargento Artisan Blends Shredded Parmesan Cheese
• 1/2 cup toasted breadcrumbs

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400°

Cut squash in half lengthwise and remove the seeds. Cut crosswise into 1/4” thick slices. Set aside.

In medium skillet, cook bacon until brown and crisp. Drain on a paper towel lined plate. Remove all but 1 T of the bacon drippings. Saute the onion over medium high heat in the bacon drippings until the onions are soft but not brown, 5-7 minutes. Add sage and thyme and mix well.

Butter an 8” x 8” baking dish. Distribute half the squash slices in the dish. Sprinkle with half of the salt and pepper. Arrange half of the onions and half of the bacon over the squash. Repeat. Top with Swiss cheese. Pour the cream around the edges of the gratin. Cover loosely with foil and bake for 35 minutes. Remove the foil and add the Parmesan cheese. Top with breadcrumbs. Turn oven down to 375 degrees and bake uncovered 15-20 minutes, or until cheeses and breadcrumbs are golden brown. Transfer to a cooling rack and let stand for 15 minutes before serving.