Ingredients
10
10 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •2 large onions, cut into 1-inch squares
- •3 tablespoons chopped fresh sage
- •salt and freshly ground black pepper to taste
- •3 pounds butternut squash - peeled, seeded, and cut into 1/2-inch cubes
- •2 cloves garlic, minced
- •¾ teaspoon salt
- •10 tablespoons heavy whipping cream
- •1 cup fresh bread crumbs
- •1 ½ tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.
- Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.
- Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.
Nutritional Facts
Per 10 servings
- Calories: 176
- Carbohydrate: 22g
- Fat: 10g
- Fiber: 3g
- Protein: 2g
- Sugar: 5g
Related Recipes
Butternut Squash, Apple, Onion Au Gratin
Merritt's Butternut Squash Gratin
Creamy Butternut Squash Casserole
Summer Squash Gratin
Roasted Squash
Baked Butternut Squash
Butternut Squash Au Gratin
Baked Butternut Squash with Garlic and Cheese
Butternut Squash Patties
Roasted Butternut Squash with Brown Sugar
Simple Roasted Butternut Squash
