Butternut Gratin Recipe
- Annie B. Bond
- June 7, 2000
- 8:29 am
The concentrated nourishment of butternut squash is especially welcome in winter. With its beta-carotenes, sunny color, and natural sweet creaminess, it makes a great combination with apples, zesty ginger and cumin, and flavorful Gruyere cheese to create this warming dish.
Butternut Gratin can be served as a main dish or as a side, and it’s a snap to make:
3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
2 apples, peeled, cored, and chopped
1 butternut squash, peeled and cubed
1/2 stick butter, melted
1 cup vegetable stock
1 teaspoon fresh gingerroot, chopped
1/2 teaspoon ground cumin
1/3 cup Gruyere cheese, grated
4 tablespoons dry unseasoned bread crumbs
salt and black pepper to taste
1. Saute onions and garlic in the olive oil. Mix with the apples, squash, butter, stock, and spices.
2. Place the mixture in a 9-by-9-inch oiled baking dish. Top with grated cheese and breadcrumbs. Bake at 375 degrees for 30 minutes. Serve warm.
Makes 4 servings as a main dish, 8 as a side.
Adapted from The New Family Cookbook by Bill Eichner, M.D. (Chelsea Green Publishing, 2000). Copyright (c) by Bill Eichner, 2000. Reprinted by permission of Chelsea Green Publishing.
Adapted from The New Family Cookbook by Bill Eichner, M.D. (Chelsea Green Publishing, 2000).
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