1/8 Photos of Baked Butternut Squash and Parmesan Cheese Gratin
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.
My Private Note
Units: US | Metric
- 1Cut 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.
- 2Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
- 3Dot the butter all over the cheese and nut topping.
- 4Bake 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.
- 5Serves 2 as a main course and 4 as a vegetable accompaniment.
- 6Serve piping hot with crusty bread and salad, if serving as a main course.
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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
- Total Fat 61.6 g
- Saturated Fat 26.5 g
- Cholesterol 110.9 mg
- Sodium 1297.2 mg
- Total Carbohydrate 80.4 g
- Dietary Fiber 13.4 g
- Sugars 13.4 g
- Protein 33.1 g