Butternut Squash Gratin and Friday Blog HopPosted on Nov 25, 2011 | 44 comments
Butternut Squash Gratin
This easy butternut squash gratin is fall comfort in an elegant baking dish.
Author: Katherine Martinelli
Recipe Type: Side
Yield: 4 Servings
- 2 pounds butternut squash, peeled, seeded, and cut into bite-sized pieces
- ½ cup heavy cream
- ¼ teaspoon nutmeg
- 1 heaping teaspoon chopped fresh oregano
- 2 cloves garlic, roughly chopped
- ⅓ cup ricotta
- ¼ teaspoon chili powder (optional; or add more to make it spicy)
- ½ cup grated Parmesan
- ¼ cup toasted bread crumbs
- Preheat the oven to 400F.
- In a large bowl toss together the squash, cream, nutmeg, oregano, garlic, ricotta, chili powder, and ¼ cup of the Parmesan.
- Transfer to a large baking dish or divide among two smaller gratin pans. Cover loosely with tin foil.
- Put in the oven and bake for 40 minutes.
- Meanwhile, mix together the remaining ¼ cup Parmesan with the bread crumbs.
- Remove the squash from the oven and discard the foil. Lightly toss the squash.
- Sprinkle evenly with the Parmesan-bread crumb mixture and return to the oven.
- Bake for another 10 to 20 minutes, or until the squash is tender and the bread crumbs are lightly browned.
- Remove from the oven and allow to rest a few minutes before serving.
Kosher dairy, Vegetarian, Gluten free (with GF bread crumbs)