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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (601g) Recipe makes 2 servings |
||
| Calories 969 | ||
| Calories from Fat 555 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.7g | 94% | |
| Saturated Fat 26.6g | 132% | |
| Monounsaturated Fat 22.6g | ||
| Polyunsaturated Fat 8.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 1268mg | 52% | |
| Potassium 1869mg | 53% | |
| Total Carbohydrate 81.7g | 27% | |
| Dietary Fiber 13.5g | 54% | |
| Sugars 13.5g | ||
| Protein 33.3g | 66% | |
Baked Butternut Squash and Parmesan Cheese Gratin
By: French Tart
Apr 30, 2008
A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.
SERVES 2 -4
Ingredients
- 1 (2-3 lb) butternut squash, peeled and seeded
- 4 ounces parmesan cheese, grated
- 2 ounces fresh breadcrumbs
- 2 ounces pecans or walnuts, roughly chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 2 ounces butter
- salt
- black pepper
Directions
1
Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.2
Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.3
Dot the butter all over the cheese and nut topping.4
Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.5
Serves 2 as a main course and 4 as a vegetable accompaniment.6
Serve piping hot with crusty bread and salad, if serving as a main course.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > European > Western > English
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings > For 1 or 2
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: maggiepcs
On Nov 25, 2008
I just made this for a second time, this time with a Delicata squash. I love that I can always turn to it when I have a squash on hand, because the other ingredients are in my pantry. It's nice and light, and very savory.
From: Ginger Rose
On Nov 15, 2008
This made an excellent meal and was very easy to make. I didn't have any sage and I used oats instead of breadcrumbs. Thanks for this great recipe!
From: conniecooks
On Oct 14, 2008
I served this for Canadian Thanksgiving. I made just as posted except I tossed the squash in a little melted butter & a wee bit of Maple Syrup. I also added chopped fresh sage to the topping. Really yummy. Thanks for the posting.
From: Sharon123
On Oct 7, 2008
Simple and delicious! I loved the taste of the pecans and fresh thyme! I halved the recipe and it made a great lunch. Thank you!
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