Side Dishes > Vegetables > Squash Au Gratin >
Squash Au Gratin
2 large butternut squash
1/2 C purple or yellow onion, peeled & sliced thin
1 1/2 C Swiss cheese, grated
1 1/2 C Romano cheese, grated
1 TBS garlic, minced
1/2 tsp. nutmeg
2 C heavy cream
4 TBS butter or margarine
1/2 C plain breadcrumbs
Salt & black pepper to taste
Pre-heat oven to 350-degrees F. Cut the squash into halves; peel and remove seeds. Cut squash into 1/2-inch pieces. In a bowl, stir together grated Swiss cheese and Romano cheeses. Set aside. In a large pot, mix together squash pieces, heavy cream, nutmeg and garlic. Add salt and black pepper to taste. Bring to a boil. Remove from heat, and then fold 1/2 of cheese mixture into squash. Lightly coat the bottom of a shallow baking dish with butter or margarine. Pour squash mixture into baking dish, spreading evenly. Mix bread crumbs into the remaining cheese mixture; sprinkle on top. Cover with foil. Bake for thirty to thirty-five minutes, or until soft. Remove foil and bake another fifteen minutes, or until the top is brown. Serve.
Recipe featured in Food Fare's Community Garden Cookbook.
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