0 recipes from contoocook and beyond


l tbsp. butter, more for the gratin dish
l tbsps. olive oil
2 large onions, chopped into l” squares (about 4 cups)
l tbsps. dried sage
3 lbs. butternut squash, peeled and cut into l/2″ cubes (about 8 cups)
2 cloves garlic, minced
s&p to taste
l/2 cup plus 2 tbsps. heavy cream heated until warm
l cup fresh breadcrumbs
l l/2 tbsps. melted butter
Heat oven 350. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash. Steam the squash pieces until tender, about l0 mins. Put the squash in the prepared dish with the garlic and l/4 tsp. salt. Toss gently to combine. Continue to cook the onions, stirring frequently, until they carmelize, about 25 mins total. Season with s&0- and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the veggies. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, aobut 40 mins.
Serves 6 Fine Cooking Magazine

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