Recipe by kyle martin
I recently discovered the unique and flavorful taste of this "less popular" winter squash. I feel that this vegetable is overlooked by most of society. Do yourself a favor and a try butternut squash, if not this recipe, another. However, I feel that you might enjoy this version.
Top Review by Kelly M.
Today was the first time I ever cooked OR have ever eaten butternut squash. This recipe is fabulous. I have added it to my cookbook and my mother is making it for her Christmas eve dinner. Very easy too! Thank you!
- 2⁄3 cup chopped parsley
- 1 tablespoon freshly grated lemon, rind of
- 3 cloves garlic
- 1 (3 lb) butternut squash, peeled,seeded,and cut into 3/8 inch slices (about 10 cups)
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon pepper, divided
- 1⁄2 cup reduced-sodium chicken broth, warm
- 3⁄4 cup freshly grate parmesan cheese (3 oz.)
- 2 tablespoons fine dry breadcrumbs
- 1 teaspoon olive oil
Directions See How It's Made
- Heat oven to 4oo degrees.
- spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
- In small bowl, mix together parsley, lemon peel and garlic.
- Spread half of the squash slices in baking dish.
- Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
- Top with remaining squash and parsley mixture.
- Gently pour broth over squash.
- Season with remaining salt and pepper.
- Cover with foil.
- Bake 40 to 45 minutes or until squash is almost tender.
- Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
- Top gratin with cheese mixture.
- Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.