Parmesan-Roasted Butternut Squash

By á-51103

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.

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

Details

Servings 8
Preparation time 10mins
Cooking time 60mins
Adapted from epicurious.com

Preparation

Step 1

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%