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Butternut Gratin with Parmesan-Sage Topping

Here’s a wonderful side dish for Christmastime. The baked butternut squash and onions get extra flavor from a topping of panko bread crumbs, Parmesan cheese and seasonings. —Deirdre Cox, Kansas City, Missouri
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium onions, halved and thinly sliced
  • 1 small butternut squash (about 2-1/2 pounds), peeled and cubed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup chicken or vegetable stock
  • TOPPING:
  • 1-1/2 cups panko bread crumbs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
  • 1/8 teaspoon pepper
  • Dash salt

Directions

  • Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; cook and stir 6-8 minutes or until lightly browned. Add squash; cook 2 minutes longer. Sprinkle with sugar, salt, pepper and nutmeg; cook and stir 3-4 minutes or until squash is lightly browned.
  • Transfer to a greased 13x9-in. baking dish. Pour stock over top. Bake, covered, 20-30 minutes or until squash is tender.
  • Meanwhile, in a bowl, toss bread crumbs with cheese and seasnings. Sprinkle over vegetables. Bake, uncovered, 10-12 minutes longer or until topping is golden brown.

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