GRATIN OF BUTTERNUT SQUASH
Steps:
- 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 1/2-inch slices.
- 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.
- If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top. Serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 4 grams, TransFat 0 grams
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Gina Shaw
[email protected]Meh. I found this recipe to be just okay. The squash was a bit bland and the sauce was too thin. I think I'll stick to my usual roasted butternut squash recipe.
jeffrey alleger
[email protected]Yum! I made this last night and it was delicious. I used a bit less cheese than the recipe called for, but it was still plenty cheesy. The squash was perfectly tender and the sauce was creamy and flavorful. I served it with a green salad and it was a
Mohammad Eyamin
[email protected]This butternut squash gratin was an absolute delight! The combination of sweet squash, creamy sauce, and crispy breadcrumb topping was perfect. I followed the recipe exactly and it turned out beautifully. I served it as a side dish with roasted chick