Butternut Squash Gratin with Onion and Sage.

[Guest guest]

Butternut Squash Gratin with Onion and Sage

 

1 tablespoon butter; more for the gratin dish

1 tablespoon olive oil

2 large onions, chopped into 1-inch squares (about 4 cups)

3 tablespoons chopped fresh sage or 1 tablespoon dried

3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)

2 cloves garlic, minced

salt and freshly ground black pepper to taste

1/2 cup plus 2 tablespoons heavy cream, heated until warm

1 cup fresh bread crumbs

1 1/2 tablespoons melted butter

 

Heat the oven to 350 degrees. 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.

Makes 4 servings.

 

 

[Guest guest]

doesn't this sound good

 

Kenda

 

 

AJ <coolcook

 

Thu, 20 Nov 2008 4:21 pm

Butternut Squash Gratin with Onion and Sage.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Butternut Squash Gratin with Onion and Sage

 

 

 

1 tablespoon butter; more for the gratin dish

 

1 tablespoon olive oil

 

2 large onions, chopped into 1-inch squares (about 4 cups)

 

3 tablespoons chopped fresh sage or 1 tablespoon dried

 

3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8

cups)

 

2 cloves garlic, minced

 

salt and freshly ground black pepper to taste

 

1/2 cup plus 2 tablespoons heavy cream, heated until warm

 

1 cup fresh bread crumbs

 

1 1/2 tablespoons melted butter

 

 

 

Heat the oven to 350 degrees. 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

car

amelize, 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.

 

Makes 4 servings.