Scalloped Butternut Squash
Not low-fat, but great for the holidays! I have made this a few different ways, including using acorn squash instead of butternut, adding thinly sliced onion, and adding a smashed clove of garlic to the cream and thyme. I have also tried it with half and half instead of cream. All variations turned out great. From Epicurious.com.
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INGREDIENTS
Nutrition- 1teaspoon salt
- 1⁄2
- 5 1⁄2 - 6lbs butternut squash
- 5ounces oka cheese (1 1/3 cups) or 5 ounces mild cheddar cheese, rind discarded and cheese coarsely grated (1 1/3 cups)
- 1 1⁄2cups heavy cream
- 3sprigs fresh thyme
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DIRECTIONS
- Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F.
- Generously butter a 9 by 13 inch glass baking dish (3 quart capacity).
- Cut off necks of squash, reserving for another use (you will have about 3 lbs necks). Peel squash and very thinly slice with a slicer.
- Layer 1/3 of the squash slices, overlapping, in baking dish and sprinkle with salt and pepper. Sprinkle with half the cheese. Repeat layering until all squash, salt and pepper, and cheese are in the dish. There will be no cheese on top, but do add salt and pepper to the final squash layer.
- Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash.
- Put a sheet of parchment paper over squash and poke a few holes in it with a knife. Bake squash until tender, about 45 minutes.
- Discard parchment and let squash stand about 10 minutes before serving.
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