Reviving Meatless Monday- Butternut Squash Gratin with Onions and Sage
I’ve found my favorite winter squash recipe of all time. Full of flavor and very satisfying for a hearty winter meal. The gruyere cheese adds a salty, almost mushroom-like flavor. Yummy!
I came across this recipe quite by accident. L bug requested chocolate pudding (from scratch) last weekend and grabbed a cookbook off of the shelf and thumbed through it saying “hmmm…here is the recipe we need!” Total three year old cuteness.
The cookbook remained on the counter over night and this recipe was dog eared when I opened the book this morning while enjoying a cup of coffee.
It sounded yummy- seasonally appropriate and husband friendly.
Butternut Squash Gratin with Onions and Sage
From: Vegetarian Cooking for Everyone by Deborah Madison
1/4 c olive oil divided
4c thinly sliced onion
2 tsp dried sage
1 tsp dried thyme
Salt and pepper
1 large butternut squash cut into 1/2 inch cubes (6 cups)
1/2 c flour
1/2 c grated Gruyere
1/2 c plus 2T heated whole milk
1 c fresh bread crumbs (I used a local sourdough)
Preheat oven to 350
Heat 1/2 oil in large skillet over med heat. add onion, thyme, sage and cook until onions are lightly caramelized- about 15 minutes. Place onions in a buttered baking dish.
Place squash in a gallon ziplock bag with 1/2c flour- toss to coat. Add remaining oil to skillet over med heat. Shake excess flour off of squash and add to heated skillet. Sauté 7-8 minutes-or until lightly browned.
Place squash on top of onions in baking dish.
Top with 1/2c gruyere cheese. Add hot milk.
Cover and bake 25 minutes.
Add bread crumbs. Uncover and bake additional 25 minutes or until lightly browned on top.