Gratin of Butternut Squash
Published November 20, 1990
- Total Time
- 30 minutes
- Rating
- Comments
- Read 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
The cheese called for here needs to be increased about three- or four-fold... but otherwise this simple recipe is a winner!
This is a simple delicious crowd-pleasing dish. I have made it several times for holiday dinners, doubling the recipe. I disagree with comments that suggest doubling or tripling cheese. Use good quality freshly grated Parmesan, and don’t be tempted to use cubed butternut squash often available in supermarkets. I tried it once and it was very inferior. Use a good peeler (mine is OXO) or the peeling will be very difficult. Don’t overcook the squash or it will turn to mush. Enjoy.
I used shredded Gruyère and Parmigiano-Reggiano and followed Jacques’ recipe in his Essential Pepin book more than this recipe. Definitely don’t go more than 2 mins on the squash or it will turn to mush.
Honestly, I thought this was awful. I started with the recommended amount of cheese and increased it like the other comments suggested, but I still found it unappetizing. For us, butternut squash and Parmesan do not go together. I wanted to like this, it was such an easy recipe to make.