Butternut Squash Gratin with Blue Cheese and Sage

DHalaby73
DHalaby73 Posts: 980 Member
edited October 2 in Recipes
Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's worth of vitamin A and about half the daily recommended vitamin C.


YIELD: 6 servings (serving size: about 1 cup)
COURSE: Side Dishes/Vegetables
Ingredients

5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
Preparation

1. Preheat oven to 400°.

2. Steam butternut squash, covered, 10 minutes or until tender.

3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

Nutritional Information
Amount per serving
Calories: 186
Calories from fat: 31%
Fat: 6.4g
Saturated fat: 2.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 5.1g
Carbohydrate: 30.9g
Fiber: 4.8g
Cholesterol: 7mg
Iron: 1.7mg
Sodium: 379mg
Calcium: 173mg

Replies

  • MB_Positif
    MB_Positif Posts: 8,897 Member
    and another "yes please!"
  • irisheyez718
    irisheyez718 Posts: 677 Member
    Sounds so good, thanks!
  • saltorian
    saltorian Posts: 192 Member
    Oohh... sounds good!
  • silvergurl518
    silvergurl518 Posts: 4,123 Member
    yummy! i'll have to try this but with wheat bread :)
  • melanie3103
    melanie3103 Posts: 246 Member
    I'll be right over... LOVE squash..... Mmmmm...... :)
  • DHalaby73
    DHalaby73 Posts: 980 Member
    yummy! i'll have to try this but with wheat bread :)


    you can substitute wheat bread forgot to put that in there..sorry
  • tmacs
    tmacs Posts: 60
    That sounds amazing! Thank you for sharing...

    Also, I always bake my squash with skin ON (sliced in half, flesh down in a little water) for an hour at 350 degrees. It's a lot easier than peeling and cubing. The peel puckers and comes right off when baked, then you could cut into cubes and finish recipe.

    I can't wait to try this.
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