We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Merritt's Butternut Squash Gratin
0 Likes
Prep Time:
40 minutes
40 minutes
Cook Time:
80 minutes
80 minutes
Total Time:
120 minutes
120 minutes
Butternut squash gratin: Sweet squash topped with cheesy herb crumbs. Delicious and simple.
Ingredients:
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
- 1 teaspoon brown sugar
- 1 cup chicken broth
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded extra-sharp Cheddar cheese
- 1 cup dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 0.25 cup grated Parmesan cheese
Instructions:
- Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion and garlic in the butter until onion is soft and golden brown. Add squash and brown sugar. Cook until squash starts to brown on the edges but remains slightly firm in the center. Transfer mixture to a baking dish, pour in chicken broth, and tightly cover with aluminum foil before baking.
- Roast in the hot oven until the liquid is absorbed and the squash is tender, 45 to 50 minutes.
- Combine Gruyère cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl, mixing thoroughly.
- Sprinkle the dish with Gruyère mixture and Parmesan cheese. Bake uncovered until topping is lightly crunchy and golden brown, about 15 minutes.