Saturday, 7 January 2012

Butternut Squash Gratin with Onions and Sage

Butternut Squash Gratin with Onions and Sage - Serve with a good lean steak and green beans

 1/4 Cup olive oil
3 Cups thinly sliced onion
4 Thyme sprigs
2 Tbspns chopped sage
Salt & Pepper
5 Cups of butternut squash
1/2 cup flour
2 tablespoons chopped parsley
1/2 cup grated cheddar or gruyere
1/2 cup milk
1/2 cup fresh breadcrumbs
[Tip- I don't like peeling butternut squash I prefer to slow roast the butternut squash for an hour and leave to cool before - then the skin comes away much easier. Cuts down on the cooking time later too.]

Heat half the oil in a skillet over medium heat and add the onion thyme and sage - cook until onions are lightly caramelized.  Season well with salt and pepper. Spread onions in the gratin dish.

Toss the butternut squash cubes in flour. Add rest of oil to skillet and add the butternut squash and let the cubes brown a little. If you have pre-roasted the squash a quick sear will suffice here. Add the parsley and salt and pepper. Layer the squash over the onions in the gratin dish. Cover with the cheese and add the milk.

Cook for 15 minutes then add breadcrumbs and bake until the top is browned and the liquid fully absorbed.

Serve with a lean grilled steak and green beans. [This was a recipe adapted from Deborah Madison Vegetarian Cooking for Everyone - Great book!!]

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