Gratin of Butternut Squash
Published November 20, 1990
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 butternut squash (about 3 pounds)
2 tablespoons olive oil
1 tablespoon unsalted butter
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese
Nutritional analysis per serving (6 servings)
27 grams carbs; 7 milligrams cholesterol; 171 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 5 grams fiber; 337 milligrams sodium; 3 grams protein; 5 grams sugar
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.