Parmesan-Roasted Butternut Squash

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Photo by Jan H.
Adapted from epicurious.com

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Adapted from epicurious.com

Ingredients

  • 2 1/2

    pounds butternut squash, peeled and cut into 1-inch pieces

  • 3/4

    cup heavy cream (Use half and half to reduce fat)

  • 3

    sage leaves (reviewers say to double the amt)

  • 2/3

    cup finely grated parmigiano-reggiano

Directions

Preheat oven to 400°F with rack in middle. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes. Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken). cooks’ notes: •Butternut squash can be cut 1 day ahead and chilled in sealable bags. •Heat the milk with the sage to try to infuse more sage flavor. nutrition information per serving (8 servings) Calories 179 Carbohydrates 18 g (6%) Fat 11 g (17%) Protein 5 g (11%) Saturated Fat 7 g (34%) Sodium 165 mg (7%) Polyunsaturated Fa t0 g Fiber 3 g (12%) Monounsaturated Fat 3 g Cholesterol 37 mg (12%

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