Monday, September 5, 2011


Ron made this delicious butternut squash gratin to go along side some oak grilled tri-tip.

Butternut squash is mixed with fresh sage leaves, cream, and Parmesan cheese, taking roasted squash to a whole new level.

                                             PARMESAN-ROASTED BUTTERNUT SQUASH

2 1/2 pounds butternut squash, peeled, seeds removed and cut into 1" pieces
1 cup heavy cream
9 fresh sage leaves, 3 chopped and 6 left whole for topping
1 cup finely grated parmigiano-reggiano
4 TBSP. unsalted butter
salt and pepper

Preheat oven to 400~ with rack in middle.

Toss squash with cream, chopped sage, 1 tsp. salt and 1/4 tsp. pepper. Put squash mixture in a 2 qt. shallow baking dish. Bake covered for 30 minutes.

Stir in 1/2 of the cheese and sprinkle remaining on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes (cream will thicken).

Cook 4 TBSP. butter in skillet until brown and bubbling. Add sage leaves and remove from skillet. Pour over top of roasted butternut squash. 

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