Butternut Squash Gratin with Onion and Sage-Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Butternut Squash Gratin With Onion And Sage

Categories: Side Dish

Yield: 6 Servings

 

1 T butter,more for the gratin

-dish

1 T olive oil

2 large onions,chopped into

1-inch squares (about 4

-cup

3 T chopped fresh sage or 1

-tablespoon dried

3 lb butternut squash,peeled and

cut into 1/2-inch cubes

-(abou

2 ea garlic,minced

Salt and freshly ground

-black pepper

-to taste

1/2 c plus 2 tablespoons heavy

-cream,heated until warm

1 c fresh bread crumbs

1 1/2 T melted butter

 

[Note: Source: Fine Cooking - Issue No. 17 To make butternut

squash easier to handle, cut off the neck, peel it, and cut it into

pieces to use in this gratin. Reserve the bottom of the squash, which

contains the seed cavity, for roasting.

 

]

Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter.

In a large skillet over low heat, melt the butter with the oil. Add the

onions and the sage. Cover and cook over low heat while you prepare the

squash.

 

 

Put the squash in a steaming basket and set over simmering water. Cover

and let steam until the squash is tender, about 10 minutes. Put the

squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss

gently to combine.

 

 

Continue to cook the onions, stirring frequently, until they caramelize,

about 25 minutes total. Season with salt and pepper and add them to

the gratin dish, mixing them with the squash. Pour the warm cream over

the vegetables. Toss the breadcrumbs with the melted butter and

sprinkle the crumbs evenly over the gratin. Bake until the top is

browned and bubbling, about 40 minutes.

Nutrition Information

Serves four to six as a side dish. - Facts Per Serving:

Calories: 411 Fat. Total: 25g Carbohydrates, Total: 46g

Cholesterol: 74mg Sodium: 183mg Protein: 6g

Fiber: 9g % Cal. from Fat: 55% Fat, Saturated: 0g

 

 

 

 

 

 

 

-----

[Guest guest]

This sounds so yummy> I bought a large butternut squash yesterday.

Nice to see thos on sale and fresh again.

 

Ani

 

, " Kathy Olson " <Kathy

wrote:

>

>

> MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

> www.AccuChef.com

>

> Title: Butternut Squash Gratin With Onion And Sage

> Categories: Side Dish

> Yield: 6 Servings

>

> 1 T butter,more for the gratin

> -dish

> 1 T olive oil

> 2 large onions,chopped into

> 1-inch squares (about 4

> -cup

> 3 T chopped fresh sage or 1

> -tablespoon dried

> 3 lb butternut squash,peeled and

> cut into 1/2-inch cubes

> -(abou

> 2 ea garlic,minced

> Salt and freshly ground

> -black pepper

> -to taste

> 1/2 c plus 2 tablespoons heavy

> -cream,heated until warm

> 1 c fresh bread crumbs

> 1 1/2 T melted butter

>

> [Note: Source: Fine Cooking - Issue No. 17 To make butternut

> squash easier to handle, cut off the neck, peel it, and cut it into

> pieces to use in this gratin. Reserve the bottom of the squash,

which

> contains the seed cavity, for roasting.

>

> ]

> Heat the oven to 350 degrees F. Lightly coat a gratin dish with

butter.

> In a large skillet over low heat, melt the butter with the oil. Add

the

> onions and the sage. Cover and cook over low heat while you prepare

the

> squash.

>

>

> Put the squash in a steaming basket and set over simmering water.

Cover

> and let steam until the squash is tender, about 10 minutes. Put the

> squash in the prepared dish with the garlic and 3/4 teaspoon salt.

Toss

> gently to combine.

>

>

> Continue to cook the onions, stirring frequently, until they

caramelize,

> about 25 minutes total. Season with salt and pepper and add them to

> the gratin dish, mixing them with the squash. Pour the warm cream

over

> the vegetables. Toss the breadcrumbs with the melted butter and

> sprinkle the crumbs evenly over the gratin. Bake until the top is

> browned and bubbling, about 40 minutes.

> Nutrition Information

> Serves four to six as a side dish. - Facts Per Serving:

> Calories: 411 Fat. Total: 25g Carbohydrates, Total:

46g

> Cholesterol: 74mg Sodium: 183mg Protein: 6g

> Fiber: 9g % Cal. from Fat: 55% Fat,

Saturated: 0g

>

-----

>