This butternut squash gratin recipe is a mouthwatering twist on au gratin potatoes and can be prepped in advance and frozen.
2 tbsp canola oil, divided
3 or 4 shallots, thinly sliced
2 to 3 cloves garlic, minced
1/2 cup breadcrumbs
1/2 cup Parmesan cheese, grated
1 to 2 tsp chopped fresh sage leaves
2 small or 1 large butternut squash
1 whole nutmeg
Heat half the oil over medium heat, then reduce to medium-low. Add the shallots and season with salt. Cook for about 10 minutes, or until soft, adding a bit of water if necessary to prevent sticking. Add the garlic and cook for about 5 more minutes. Sprinkle the shallots around a 9-inch oval baking dish.
Preheat oven to 350 degrees Fahrenheit. Combine breadcrumbs, cheese and sage, and set aside. Peel, then slice the squash into 1/4-inch-thick pieces. Cut out and discard the seedy membrane. Toss squash slices in remaining oil, then layer them over the shallots. Season with salt and a light dusting of freshly grated nutmeg. Sprinkle the breadcrumb mixture over the top. Cover and bake for 1 to 11⁄2 hours, or until the squash is fully tender. Let the pan rest about 10 minutes, then broil it uncovered to brown the top. (If you can’t resist, you can sprinkle on more cheese.) Serves 4 to 6.
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