Gratin of Butternut Squash
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1butternut squash (about 3 pounds)
- 2tablespoons olive oil
- 1tablespoon unsalted butter
- ¾teaspoon salt
- ½teaspoon freshly ground black pepper
- 2tablespoons Parmesan cheese
Nutritional analysis per serving (6 servings)
155 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 3 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath. (The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.) Cut the squash in half lengthwise and remove the seeds. Cut in half lengthwise again; then cut crosswise into ½-inch slices.
- Step 2
Put the squash slices in a large saucepan and cover with tepid tap water. Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender. Drain in a colander and transfer to a gratin dish with the rest of the ingredients. Mix well.
- Step 3
If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top. Serve.
Private Notes
Comments
I have been making this every Thanksgiving for years. It is very rich and wonderful. Be sure to run it under the broiler at the end, it does something amazing to the cheese.
I have been making this every Thanksgiving for years. It is very rich and wonderful. Be sure to run it under the broiler at the end, it does something amazing to the cheese.
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