This butternut squash gratin is the perfect combination of sweet and salty. It makes a great vegetarian main or side dish.
Author:A Tavola Kitchen
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:8 servings 1x
Category:Dinner or Side dish
1 medium butternut squash, about 2 lbs
1/3 cup extra virgin olive oil
1–2 large cloves garlic
1 tsp dried crushed rosemary
1/3 cup Italian seasoned breadcrumbs or breadcrumbs of choice
1/2 cup grated Romano cheese (sub Asiago or Italian blend, from deli section)
1/4 tsp salt and 1/8 tsp pepper, or to taste
1/4 cup fresh chopped parsley
Preheat oven to 375 degrees.
Combine extra virgin olive oil, rosemary, garlic, salt and pepper in a bowl or large measuring cup. Set aside.
Combine cheese and breadcrumbs in a small bowl with 2 tbsp of the olive oil mixture. Set aside.
Peel and cut the butternut squash: Peel your butternut squash, which will make it much easier to cut. Start at the neck and use a good chef’s knife to cut the squash into thin, even rounds about 1/8 inch thick each. Once you get past the neck, cut the base in half, seed, and cut into half-moons of the same thickness.
Prepare your baking dish. Brush a 9-in pie dish or other baking dish with some of the olive oil and rosemary mixture. (Make sure your baking vessel is deep enough to hold several layers of squash.)
Layer your ingredients. Start with a layer of your half-moons — we want to hide these at the bottom of the gratin. Brush with olive oil mixture, sprinkle lightly with breadcrumb mixture, and repeat until your dish is full or you’ve used up all your squash. Brush with more olive oil mixture and add remaining cheese and breadcrumbs to top. You can also add a bit more cheese to the top, depending on how decadent you want your gratin to be.
Cover and bake. Cover with foil and bake for 45 minutes. After 45 minutes, raise temperature to 400 degrees. Uncover and bake for 10-15 more minutes until squash is tender. If desired, broil for a couple minutes for extra crispy crust.
Let sit for 10 minutes before slicing and serving. Garnish with fresh parsley as desired.