Roasted Squash Gratin
42 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 196 |
| pro | 9 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 27 mg |
| sodium | 478 mg |
| % RDI: | - |
| calcium | 27 |
| iron | 9 |
| vit A | 90 |
| vit C | 32 |
| folate | 17 |
This doubles as an entr?or a seasonal side dish at a holiday table. Make it into a large casserole or cube and divide the squash among individual gratin dishes before baking.
Ingredients
-
1 butternut_squash (about 2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) fresh bread_crumbs
1 cup (250 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh sage (or 1-1/2 tsp/7 mL dried)
3 tbsp (50 mL) butter, melted
1 cup (250 mL) sliced sweet onion
2 cloves garlic, minced
3 tbsp (50 mL) all-purpose_flour
1-1/2 cups (375 mL) milk
Pinch grated nutmeg
Preparation
Peel squash; halve lengthwise then crosswise. Remove seeds. Cut lengthwise into 1/2-inch (1 cm) thick wedges. Place in 10-cup (2.5 L) greased oval baking dish; sprinkle with half each of the salt and pepper. Roast in 450°F (230°C) oven until tender and browned on edges, 25 minutes.
In small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp (15 mL) of the butter; set aside.
Meanwhile, in small saucepan, heat remaining butter over medium heat; fry onion and garlic, stirring often, until softened, about 5 minutes.
Sprinkle with flour; cook over medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; cook, stirring, until thick enough to coat back of spoon, 5 minutes.
Pour over squash; sprinkle with bread crumb mixture. Bake in 350°F (180°C) oven until bubbly and crumbs are golden, about 25 minutes.
In small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp (15 mL) of the butter; set aside.
Meanwhile, in small saucepan, heat remaining butter over medium heat; fry onion and garlic, stirring often, until softened, about 5 minutes.
Sprinkle with flour; cook over medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; cook, stirring, until thick enough to coat back of spoon, 5 minutes.
Pour over squash; sprinkle with bread crumb mixture. Bake in 350°F (180°C) oven until bubbly and crumbs are golden, about 25 minutes.
Source : Canadian Living Magazine: October 2006
- Keywords : Sides; Bake; Vegetarian; Thanksgiving; Squash;
Related content
-
Broccoli Puff
Just in time for Thanksgiving, to add to your Turkey Dinner
-
Mashed Potato Shallot Crumble
For a new twist on Thanksgiving mashed, try this special version from "A Thanksgiving to...
-
-
Broccoli Bake
Its a favorite with my kids and easy too.
