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Butternut Squash Gratin with Onion and Sage Recipe

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This recipe for Butternut Squash Gratin with Onion and Sage is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 T. unsalted butter, more for the gratin dish
1 T. Olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 T. chopped fresh sage
3 lb. butternut squash, peeled and cut into ½-inch cubes (7 to 8 cups)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
½ c. plus 2 tBS heavy cream, heated until warm
1 c. fresh breadcrumbs
1 ½ T. unsalted butter, melted

Directions:
Directions:
Heat the oven to 350°F. Lightly butter a shallow 8x11-inch or similarly sized gratin dish. In a large skillet, heat the 1 TBS butter over medium-low heat. Add the onions and sage. Cover and cook over low heat, stirring frequently after the onions begin to color, until they’re very soft and brown, 30 to 45 minutes.
Meanwhile, in a pot large enough to accommodate your steamer, bring about 2 inches of water to a boil over high heat. Lower to a simmer and steam the squash, covered, until it’s just tender, about 10 minutes. Put the squash and the garlic in the prepared gratin dish. Sprinkle with ¾ tsp. salt and toss gently to combine.
Season the onions with salt and pepper and add them to the gratin dish, mixing with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.

 

 

 

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