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:
INGREDIENTS
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.
Read more: Food, All recipes, Entrees
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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10 comments
+ add your ownDelicious recipe,must try it.Thanks for sharing
This looks really good, however, I would omit the apples. I like my butternut squash savory, never as sweet.
Thanks
yum
thanks
Thanks for the recipe.
Thanks.
Lovely, I absolutely love butternut squash, but mine will have to be a vegan version, though.
Thanks!
I might try that, thanks
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