Taste the Air-Chilled Difference®

Butternut Squash Gratin

by , Chef, FINO Restaurant, Patio & Bar, Austin, Texas

Butternut Squash Gratin

Serves 6

  • 1 large butternut squash, peeled, seeded, and cut into ¾-inch cubes
  • 2 tablespoons olive oil
  • 1 cup Parmigiano-Reggiano cheese, shredded
  • ¼ cup heavy cream
  • ¾ cup panko breadcrumbs
  • ¼ cup fresh parsley, finely chopped
  • Salt and black pepper to taste

Preheat the oven to 325°F. Toss the butternut squash with the olive oil in a bowl and season generously with salt. Evenly spread the squash onto a baking sheet and bake squash until tender (20 to 25 minutes). Remove squash from the oven, then turn the oven up to 375°F.

Meanwhile, in a bowl, combine the breadcrumbs and parsley with a pinch of salt. Place the roasted squash in a shallow (1-inch) baking dish. Evenly pour the cream over the squash, followed by the cheese and then the breadcrumb mixture. Bake until the cheese has melted and the breadcrumbs have a nice golden-brown color (15 to 20 minutes). Season with freshly cracked black pepper and serve immediately.

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