Butternut Squash Gratin
The prep for this gratin takes a little longer than most easy, real-food recipes due to slicing the uncooked squash. But the rich, savory and sweet flavor of fall is worth it once or twice a year!
- 1 medium butternut squash
- 1 cup parmesan cheese grated
- 1 medium onion chopped
- 1 1/2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon grated nutmeg
- 2 whole bay leaves
Preheat oven to 400.
Heat about a tablespoon of olive oil in a medium frying pan; saute chopped onion until browned and transparent. Add cream and remaining spices including bay leaves to onion. Simmer on low, stirring occasionally while preparing butternut squash.
Peel squash. Cut into about 4 pieces and slice into 3/16" (4.5 mm) slices using a mandolin.
Layer squash in 13 x 9 inch pan, sprinkling with parmesan cheese in between layers. Reserve some parmesan for the top layer.
Remove bay leaves from cream, and pour over squash layers. Top with remaining parmesan cheese.
Bake uncovered for 30 minutes. Remove from oven to cover with foil. Return to oven for additional 30 minutes or until butternut squash is soft when pierced with a fork. Let sit 10 to 15 minutes before serving.
This meal can be a filling meatless main dish, or you can enjoy it as a hearty side dish. Children may ask for seconds, but it also typically provides leftovers, which make for a fancy lunch or an easy leftover meal.