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Butternut Squash Gratin with Blue Cheese and Sage

Butternut Squash Gratin with Blue Cheese and Sage is a volume 11-12 dec 2008 recipe made with Butternut Squash About, White Bread, Olive Oil, Onion, and Fresh Sage. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 5 cup
• 1 slice
• 4 tsp
• 2 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   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.

2. 2

   Preheat oven to 400F.

3. 3

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

4. 4

   Place bread in a food processor and pulse 12 times or until coarse crumbs measure 1/2 cup.

5. 5

   Transfer to a small bowl; add 2 teaspoons oil and toss with a fork to combine.

6. 6

   Heat remaining 2 teaspoons oil in a large nonstick skillet over medium- high heat.

7. 7

   Add sliced onion to pan; saut� 5 minutes or until tender, stirring occasionally.

8. 8

   Transfer the onion mixture to a large bowl.

9. 9

   Add butternut squash, chopped sage, salt and black pepper to bowl; toss gently to combine.

10. 10

    Spoon squash mixture into an 11 x 7�inch baking dish coated with cooking spray.

11. 11

    Bake at 400F for 20 minutes.

12. 12

    Sprinkle crumbled blue cheese evenly over squash mixture and sprinkle evenly with breadcrumb mixture.

13. 13

    Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

14. 14

    Yields 6 servings (serving size: about 1 cup).

15. 15

    Cooking Light, December 2008

16. 16

    Contributed to the FareShare Gazette by Art; 6 December 2008. www.fareshare.net