I usually grade all of my cooking experiences from an F to an A. I have never come across an A before but this one takes the place! Very simple to put together (must have a cuisinart though), don't be afraid of the ingredients they blend perfectly. You can buy the butternut squash already peeled, seeds removed at the supermarket to save time. The squash came out so tender it melts in your mouth and company will be scrambling for more. I am printing off the recipe and sharing with everyone at Thanksgiving dinner. I did the day before and am going to reheat.
Butternut Squash Gratin
The flavors in Butternut Squash Gratin blend nicely and deliver the perfect fall side dish.
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- Calories: 199
- Fat: 13g
- Saturated fat: 8g
- Protein: 3g
- Carbohydrate: 22g
- Fiber: 2g
- Cholesterol: 42mg
- Sodium: 478mg
- 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
- 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.
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