Posted by Donna-Marie Pye on
We all love squash, especially when it's at the height of season. In the fall, this is an easy dish to dress up a simple roast chicken or pork. We cook the squash then put it in our favourite Le Creuset Cast Iron Roasting pan with a topping of crunchy breadcrumbs and Guyere cheese. This is serious fall comfort food at it's best.
- 1/4 cup butter
- 1 medium onion
- 3 cloves garlic, minced
- 1 tbsp. chopped fresh thyme
- 2 lbs butternut squash, peeled, halved, seeded and sliced crosswise into 1/8-inch thick slices
- 1/2 tsp nutmeg
- Kosher salt and pepper
- ½ cup low –sodium chicken or vegetable broth
- ½ cup whipping cream
- 2 cups breadcrumbs
- 2 tbsp olive oil
- 1/2 cup Gruyère cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Preheat oven to 350°F. Use 1 tbsp of butter to lightly butter a 9 x 13-inch oval or rectangular baking dish.
- Heat butter in a large skillet over medium-high heat. Add onion, garlic and thyme and cook, stirring, until onion softens, about 5 minutes. Add the squash, nutmeg, salt and pepper; cover and cook for about 10 minutes, stirring occasionally.
- Transfer the squash mixture to the prepared baking dish and smooth the top, making sure all the slices are laying flat. Pour the broth and cream over the squash mixture. (Mixture can be prepared up to this point, covered and refrigerated for 2 to 3 days.)
- In a large bowl combine olive oil with breadcrumbs, Gruyère, Parmesan, and parsley. Season with salt and pepper. Sprinkle crumbs evenly over squash. Bake in preheated oven about golden, 35 to 40 minutes until top is browned and squash is very tender when tested in the centre with a small knife. Let rest for 5 minutes before serving.
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- Tags: Main Course, Side Dishes, squash, Vegetarian