Butternut Squash Gratin

What You Need:

  • 3 cups butternut squash, in ¾ inch chunks
  • 1 cup sweet onion, finely chopped
  • 2 teaspoons chopped rosemary
  • 1 Tablespoon olive oil
  • 1 egg
  • 1/2 teaspoon salt
  • 2 Tablespoons mayo
  • 2/3 cup Parmesan, grated (or strong cheddar)
  • 1/3 cup Panko (or breadcrumbs)
  • Pepper to taste

How to Make It:

Heat oven to 350°F. Butter an 8-inch baking dish, round or square. In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.) Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly. In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion, 2 teaspoons rosemary and squash and fold together gently to combine. Season with pepper and more salt, if needed. Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese. Bake 1 hour or until heated through and cheese is slightly browned. Serve hot.

Recipe adapted from: Simple Bites

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