Butternut Squash, Sage and Mozzarella Gratin

Total Time
50mins
Prep 15 mins
Cook 35 mins

Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.

Ingredients Nutrition

Directions

  1. Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
  2. Spread squash evenly into a small oiled casserole; sprinkle with cheese.
  3. Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
  4. Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.

Reviews

(7)
Most Helpful

I liked it, but the husband didn't care for it, so it was a split decision in our household. I thought it was a very nice change from the usual sweet squash recipes.

stephdray January 02, 2009

I was looking for a non-sweet recipe for Butternut squash- found this one- I wasn't sure how I would like it, but it was delicious!! My husband even liked it and he thought it sounded weird at first.

annmariealdrich October 02, 2007

I was looking for a make-ahead vegetable to go with grilled Montreal steak and my mother's cheesy oven potatoes for a dinner party for 10 last night, and decided to try this one. I have to say it was wonderful and, once the squash was cooked, so very easy to put together. I quadrupled the recipe, but used a lot less of the breadcrumbs. It also makes a great presentation at the table. My guests thoroughly enjoyed this dish - - all through dinner I kept hearing "this is really great squash". Needless to say, I will be making this dish often. Thanks so much for posting this great tasting, company quality, make-ahead recipe.

Carol B. January 22, 2006

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