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    You are in: Home / Recipes / Baked Butternut Squash and Parmesan Cheese Gratin Recipe
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    Baked Butternut Squash and Parmesan Cheese Gratin

    Baked Butternut Squash and Parmesan Cheese Gratin. Photo by Sue Lau

    1/8 Photos of Baked Butternut Squash and Parmesan Cheese Gratin

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    French Tart's Note:

    A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
    2. 2
      Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
    3. 3
      Dot the butter all over the cheese and nut topping.
    4. 4
      Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
    5. 5
      Serves 2 as a main course and 4 as a vegetable accompaniment.
    6. 6
      Serve piping hot with crusty bread and salad, if serving as a main course.

    Ratings & Reviews:

    • on October 05, 2011

      45

      First let me say the end product was delicious, but it did take me quite a bit longer (~25 min) of baking to get the squash soft. The topping was brown and the end of the first 30 minutes, so I had to turn down the heat and cover the dish with foil for the 2nd 30 min. Ended up having this for dinner ther following day, and it reheated in the oven nicely. People may want to start this dish early if making with other items for a meal, to make sure it is done when you want it to be! Flavors were great, nice to have a butternut squash dish that wasn't overly sweet! A keeper for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2010

      45

      Very good with a sweet taste. I did have to bake it almost 30 more minutes....I guess my squash was harder than it should have been! A nice autumn dish. Thnx for posting, FT. Made for KcK's Forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      This is amazing! I love the fact that the squash stays in chunks, rather than being pureed. I used pecans, and we really enjoyed the depth of flavour we got from the combo of nuts and chunky squash. We loved this, and it will be our go to recipe for squash from here on in. I think I'll be serving squash more often now....yummo! Made for Aussie Swap :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Baked Butternut Squash and Parmesan Cheese Gratin

    Serving Size: 1 (300 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 963.6
     
    Calories from Fat 555
    57%
    Total Fat 61.6 g
    94%
    Saturated Fat 26.5 g
    132%
    Cholesterol 110.9 mg
    36%
    Sodium 1297.2 mg
    54%
    Total Carbohydrate 80.4 g
    26%
    Dietary Fiber 13.4 g
    53%
    Sugars 13.4 g
    53%
    Protein 33.1 g
    66%

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