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Butternut Squash Gratin

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

 

Prep time 25 mins
Cook time 40 mins
Yield Serves: 10
The flavors in Butternut Squash Gratin blend nicely and deliver the perfect fall side dish.

Ingredients

  • 3 pounds butternut squash, peeled, seeds removed, flesh cut into chunks
  • 1 onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter, cut into small pieces

Nutrition Information

  • calories 199
  • fat 13 g
  • satfat 8 g
  • protein 3 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 42 mg
  • sodium 478 mg

How to Make It

  1. Preheat oven to 400ºF. Grease a 9-by-13-inch baking dish. Using the shredding attachment of a food processor, shred squash. In a large bowl, toss squash with onion, garlic, nutmeg, sage, salt and pepper.

  2. Spread squash mixture evenly in baking dish. Pour cream over top and dot with butter. Cover with foil and bake until tender, about 40 minutes.