Butternut Squash, Sage and Mozzarella Gratin
"Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 1 1⁄2 lbs butternut squash
- 1 1⁄2 tablespoons butter, divided
- 1⁄2 cup shredded mozzarella cheese
- 1 medium onion, diced
- 3⁄4 cup dry breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 teaspoon dried sage
directions
- 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.
- Spread squash evenly into a small oiled casserole; sprinkle with cheese.
- Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
- Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.
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Reviews
-
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. -
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. -
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. -
Thanks Sugarpea, we really enjoyed this recipe. It was so quick and easy. My other half was looking for a recipe for butternut squash and this one did the trick. We use fresh sage from our garden and also add a diced jalapeno with fresh mozzarella cheese. -
This recipe was delicious. We watch our calories, carbs and fat, so I made the recipe without any breadcrubs and it was still great.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
