VCE--Butternut Squash Gratin with Onions and Sage

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Butternut Squash Gratin with Onions and Sage

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

4 cups thinly sliced onion

4 thyme sprigs

2 tablespoons chopped fresh sage or 2 tsp dried sage

salt and freshly milled pepper

6 cups butternut squash -- cut into 1/2 " cubes

1/2 cup flour

2 tablespoons chopped parsley

1/2 cup grated Gruyere or Fontina

1/2 cup plus 2 tablespoons heated whole milk or

Herb and Garlic Broth (pg 198)

1 cup fresh bread crumbs

 

Preheat the oven to 350ºF. Lightly oil or butter a 2-quart gratin dish.

 

Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage

and cook, stirring frequently, until the onions are lightly caramelized, about

15 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Spread in

the gratin dish, return the skillet to medium heat, and add the remaining oil.

 

Toss the squash in the flour, letting the excess fall away. Add it to the pan

and cook until it begins to brown in places on both sides, about 7 minutes. Add

the parsley, season with salt and plenty of pepper, and cook for 1 minute more.

Layer the squash over the onions, cover with the cheese, then add the milk.

Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake

until the top is browned and the liquid is absorbed, about 25 minutes more.

 

Source:

" page 287 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 345 Calories; 14g Fat (35.9% calories

from fat); 6g Protein; 52g Carbohydrate; 6g Dietary Fiber; trace Cholesterol;

74mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0