Well I am having fun with Ina’s new cook book! Thin slices of butternut squash sauteed with onions, garlic and a little nutmeg are topped with crunchy bread crumbs and Gruyere cheese. Make this ahead (preparing the squash takes a little time) and heat it up at dinner time. Looks like Fall and tastes like Comfort. Great side dish or could be a filling vegetarian entree.
3 Tbs. unsalted butter, divided
Good olive oil
3 cups halved and thinly sliced yellow onions (2 large)
1 Tbs. minced garlic (3 cloves)
2 pounds butternut squash, peeled, halved, seeded, and sliced crosswise 1/8 inch thick
1/2 tsp. ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
2 cups coarse fresh bread crumbs from a country loaf
1/2 cup grated Gruyere cheese (2 ounces)
Preheat the oven to 350 degrees. Use 1 Tbs. of the butter to grease an 8 1/2 x 11 1/2 oval baking dish.
In a large (12-inch) pot or Dutch oven, heat the remaining 2 Tbs. of butter and 1 Tbs. olive oil over medium heat. Add the onions and garlic and cook, stirring occasionally, for 6 to 8 minutes, until tender. Stir in the squash, nutmeg, 2 teaspoons salt, and 3/4 teaspoon pepper, cover, and cool for 10 minutes, stirring occasionally.
Spoon the squash mixture into the prepared baking dish and smooth the top, making sure all of the squash slices are laid flat. Pour the cream over the mixture. In a medium bowl, combine the bread crumbs and 2 tablespoons olive oil and mix in the Gruyere. Sprinkle evenly over the squash. Bake for 35 to 40 minutes, until the top is browned and the squash is very tender when tested in the center with a small knife. Sprinkle with salt and serve hot. Serves 6 or more.
Note: I bought 2 packages of peeled, cubed butternut squash and sliced it very thin. Still took awhile! As a side dish I would say it serves 8. Half and half works fine instead of heavy cream.
{ 0 comments… add one now }