Butternut Squash and Corn Gratin

Photo: clfoxone

Yield: 1 serving ( Serving Size: servings )
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  • 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


  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.
December 2012

This recipe is a personal recipe added by clfoxone and has not been tested or endorsed by MyRecipes.

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