Thursday, November 17, 2005
Butternut Squash Gratin with Onions and Sage
This recipe is one of my favorites! A great entree or side dish, especially for Thanksgiving. It comes from Vegetarian Cooking for Everyone, by Deborah Madison. Serves 4 as a main dish.
Ingredients:
1/4 c. olive oil
4 c. thinly sliced onion
4 thyme sprigs
2 T. chopped fresh sage (or 2 t. dried)
salt and freshly ground pepper
6 c. butternut squash, peeled and cut into 1/2-inch cubes
1/2 c. flour
2 T. chopped parsley
1/2 c. grated Fontina or Gruyere
1/2 c. + 2 T. heated whole milk
1 c. fresh bread crumbs
Step-by-step:
1. Preheat the oven to 350 degrees. Spray a 2-quart glass dish with cooking spray.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread in the dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook one minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.
Ingredients:
1/4 c. olive oil
4 c. thinly sliced onion
4 thyme sprigs
2 T. chopped fresh sage (or 2 t. dried)
salt and freshly ground pepper
6 c. butternut squash, peeled and cut into 1/2-inch cubes
1/2 c. flour
2 T. chopped parsley
1/2 c. grated Fontina or Gruyere
1/2 c. + 2 T. heated whole milk
1 c. fresh bread crumbs
Step-by-step:
1. Preheat the oven to 350 degrees. Spray a 2-quart glass dish with cooking spray.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread in the dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook one minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.
Labels: side dishes
