Side dishe for 8

Squash Gratin

Name: Squash Gratin
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 lb delicata or acorn squash; 2 tbsp extra-virgin olive oil; 1 1/2 tsp kosher salt; 4 tbsp salted butter; 4 large shallots; 2 cloves garlic; 1 tbsp chopped fresh sage; 1 tsp fresh thyme leaves; 2 cups heavy cream; 2 tsp dijon mustard; 1/4 tsp ground nutmeg; 1 1/2 cups freshly grated gruyère cheese; 1 cup freshly grated parmesan cheese

Roasted squash layers with seasoned cream, shallots, and garlic bake under melted Gruyere and Parmesan cheeses.

$1.88per serving $

70 minstart to table

8servings

American Vegetarian Gluten-free Low-carb Budget Side dishes Cold-weather comfort Fall

Ingredients

2 1/2 lb delicata or acorn squash
2 tbsp extra-virgin olive oil
1 1/2 tsp kosher salt
4 tbsp salted butter
4 large shallots
2 cloves garlic
1 tbsp chopped fresh sage
1 tsp fresh thyme leaves
2 cups heavy cream
2 tsp dijon mustard
1/4 tsp ground nutmeg
1 1/2 cups freshly grated gruyère cheese
1 cup freshly grated parmesan cheese

Steps

Heat the oven to 425 F, halve and seed the squash, slice it thinly, and toss it with olive oil and salt.
Arrange the squash on a baking sheet and roast for 15 minutes until partly tender.
Melt the butter in a skillet over medium heat, add the shallots and garlic, and cook for 8 minutes.
Stir in the sage, thyme, cream, mustard, and nutmeg, then simmer for 5 minutes.
Layer the squash and cream mixture in a greased 9-by-13-inch baking dish, then cover with both cheeses.
Bake at 375 F for 30 minutes until bubbling, browned, and tender.