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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Thanksgiving Butternut Squash & Corn Gratin Recipe

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This recipe for Thanksgiving Butternut Squash & Corn Gratin is from The Spreitzer 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:  
3 lb. butternut squash, peeled, seeded and cubed into bite size pieces
1 large onion, chopped
2 cups frozen corn kernels, thawed
1 red bell pepper, diced
1 tsp. salt
½ tsp. pepper
4 oz. Monterrey Jack cheese (½ brick of cheese), grated
4 oz. Pepper Jack cheese (½ brick of cheese), grated
2 tbs. flour
1 ½ heavy cream
⅓ cup plain breadcrumbs
⅓ cup grated parmesan cheese
Olive oil
Directions:
Directions:
Sauté onion in olive oil, add squash and sauté 15 min., stirring periodically. Add corn, bell pepper, ½ tsp. salt, pepper and sauté another 5 min.

Spread half the squash mixture into a 2-quart casserole dish. Sprinkle with half the Pepper Jack and Monterrey Jack cheese. Top with remaining squash and cheese.

Stir flour into the cream and pour over the casserole. Stir so cream and cheese are mixed throughout. Combine the parmesan cheese with the breadcrumbs and sprinkle on top.

Bake 45 min. at 350º, till squash is tender. Let stand for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is Angie's famous butternut squash casserole that we have every Thanksgiving. A yummy and filling side dish any time of the year!

 

 

 

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