Butternut Squash Gratin with Sage and Parmesan

17 11 2009

Butternut squash at Jean Talon Market, Montreal

 

Squash and pumpkins are the superstars of fall.  They are cheap and readily available and can be used in both sweet and savoury dishes.  A butternut squash gratin makes a great side dish for Thanksgiving because it can be assembled in advance which makes one less thing to fuss with on the big day.  Because the ingredients for this dish are so simple, it’s important to use good quality products: fresh sage leaves, real parmesan cheese and real butter.  

Butternut Squash Gratin with Sage and Parmesan

(VEGETARIAN)

Makes 4 to 6 servings as a side dish

  • About ¾ of a medium butternut squash (enough to yield 4 generous cups of sliced squash)
  • ¼ cup (4 Tablespoons) unsalted butter
  • 20 small to medium sized fresh sage leaves or 10 large leaves torn in half
  • 1 cup (about 75 g / 2.5 oz.) grated Parmigiano-Reggiano or Grana Padano cheese
  • Salt and pepper, to taste
  1. Preheat oven to 375 degrees Fahrenheit. Grease a standard sized loaf pan and set aside.
  2. Using a very sharp chef’s knife, trim off both ends of the butternut squash and discard. Place the squash upright on a solid cutting board and peel it by cutting the skin off in a downward motion. Cut the peeled squash in half vertically down the middle and use a spoon to scoop out the seeds and any stringy flesh.
  3. Using a very sharp knife or mandoline, cut squash into thin slices, about 1/8″ thick. Slice enough squash to yield about 4 generous cups of squash slices. Set aside.
  4. In a medium saucepan, heat butter on medium-high heat. Once butter has completely melted, reduce heat to medium and add sage leaves. Watching carefully and swirling the pot frequently, heat butter for about 5 minutes, until it turns a dark golden brown and sage leaves are crispy. Remove from heat.
  5. In loaf pan, layer 1 cup of squash slices, overlapping them in 2 or 3 layers. Drizzle with 1 Tablespoon of butter-sage mixture and top with ¼ cup of grated cheese. Season with salt and pepper.
  6. Repeat layering until there are a total of four layers, finishing with cheese on top. Gratin can be assembled in advance and refrigerated.
  7. Bake gratin at 375 degrees for 30 minutes or until squash is tender and the top is bubbling and brown.

Bon Appétit and Enjoy!

This recipe first appeared on Suite 101.com

Butternut Squash Gratin with Sage and Parmesan

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