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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Roasted Butternut Squash and Cheddar Gratin Recipe

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This recipe for Roasted Butternut Squash and Cheddar Gratin is from Sandra's 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 large butternut squash (2kg) peeled, seeded and cut in 3/4 inch cubes
2 tsp olive oil
1 tsp salt
1/2 tsp pepper
1 cup diced leek (white & light green parts only)
2 cloves of minced garlic
1 1/2 tsp chopped fresh thyme
1/4 c flour
2 c milk
2 tsp Dijon mustard
pinch of nutmeg
2 c of shredded old cheddar cheese
Directions:
Directions:
In large bowl, toss together squash, oil and 1/4 tsp each of salt and pepper, arrange in single layer on lightly greased foil lined baking sheet. Roast on bottom rack of 450º over, tossing once, until tender and edges are light golden, 20 - 25 minutes. Transfer to greased 8 cup baking dish.

While squash is roasting in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour, cook, whisking constantly for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the cheddar.

Pour leek mixture over squash (Make ahead: cover and refrigerate for up to 24 hours. Let stand at room temperature for 1 hour before continuing with recipe). Sprinkle with remaining cheddar and thyme. Cover and bake in 425 º over for 30 minutes, uncover and bake until top is browned, 10-15 minutes.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
219 cal, 9 g protein, 12 g fat, 21 carb

 

 

 

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