Butternut Squash and Corn Gratin

Ingredients

• 3 pound(s) Butternut Squash Chopped 1" cubes
• 1 Red Bell Pepper Diced
• 1 Large White Onion Diced
• 1/2 teaspoon(s) Ground Pepper
• 1 1/2 cup(s) Heavy cream
• 1/3 cup(s) Parmesan Cheese
• 2 tablespoon(s) All-purpose flour
• 1 teaspoon(s) Kosher Salt
• 2 tablespoon(s) Olive Oil
• 1/3 cube(s) Plain dry breadcrumbs
• 2 cup(s) Corn kernels, thawed if frozen
• 8 ounce(s) Pepper Jack cheese, shredded

Preparation

1. Heat oven to 375. Saute onion in olive oil in deep skillet over med heat, 4 min. Add cut squash; saute 4 min. Add corn, bell pepper, 1/2 tsp salt & pepper; saute 2 min.


2. Spread 1/2 mixture in buttered, 2 qt dish. Sprinkle with 1/2 Pepper Jack cheese. Top with remaining squash, then Pepper Jack cheese.


3. Stir flour into cream and blend; pour over gratin. Mix bread crumbs & parmesan then sprinkle on top. Bake 40-50 min until light brown on top. Let stand 10 min before serving.