I love butternut squash in the winter. Squash are great, inexpensive vegetables that can be cooked many different ways, both sweet and savory. If you want to pay a little more, you can also buy them pre-peeled and diced. But then you don’t get any of those great seeds for Roasting.
This gratin is a savory side dish that is really flavorful and goes great with roast chicken or beef.
Roasted Butternut Squash Gratin
2 lb butternut squash, peeled and diced
2 cloves garlic, minced
1 medium onion, finely diced
2 Tbs olive oil
1/4 tsp fresh ground pepper
4 oz cream cheese, softened
1/4 cup heavy cream
1 tsp chicken bouillon
1/2 cup grated Parmesan cheese
1/2 cup panko bread crumbs
2 Tbs Parmesan cheese
Preheat oven to 350°F.
In a 2-quart baking dish, combine squash cubes, garlic, onion, olive oil and pepper. Roast for 30 minutes.
In a small bowl, combine cream cheese, cream, bouillon and 1/2 cup Parmesan cheese. Stir into roasted squash. Combine panko bread crumbs and 2 Tbs Parmesan. Sprinkle over squash. Bake for an additional 20-30 minutes, or until bubbly. If topping is not browned, broil for 1-2 minutes before serving.