Butternut-Squash Gratin With Black Walnut Crisp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2small (about 2 pounds each) butternut squashes, peeled and cut into ½-inch dice (about 8 cups)
- 1red onion, peeled and thinly sliced
- ¾cup heavy cream
- 1½cups grated fontina cheese
- 2teaspoons kosher salt
- ½teaspoon black pepper
- 4tablespoons chopped parsley
- 6strips smoked bacon, diced
- 1cup chopped black walnuts
- 1cup bread crumbs
Nutritional analysis per serving (8 servings)
465 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 15 grams protein; 530 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
Preheat the oven to 375 degrees. In a large bowl, toss the squashes, onion, cream, cheese, salt, pepper and 2 tablespoons of the parsley. Scrape into a gratin dish or a medium-size baking dish. Set aside.
- Step 2
In a skillet set over medium heat, cook the bacon, stirring, until it is browned and crisp. Add the walnuts and cook, stirring, until they are lightly toasted. Add the bread crumbs and cook for another minute. Remove from the heat and stir in the remaining 2 tablespoons of parsley. Sprinkle the mixture evenly over the squash in the gratin dish. Bake until the squash is very tender and the topping is browned, about 40 minutes. Allow to cool slightly before serving.
Private Notes
Comments
I have made this every Thanksgiving since it first appeared in the late 90's. It is one that would cause great consternation among guests if I failed to make it. So tasty!!
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