Two Cheese Butternut Squash Gratin
INGREDIENTS
- 1 small butternut squash, about 1-1/2 lbs., peeled
- 2 large slices thick-cut bacon, cut crosswise into 1/4-inch pieces
- 1 medium red onion (8 oz.), cut into 1/4-inch thick slices
- 2 tsp. finely chopped fresh sage
- 2 tsp. finely chopped fresh thyme
- 1/4 tsp. coarse salt
- 1 tsp. freshly ground black pepper
- 1-1/4 cups (5 oz.) Sargento® Artisan Blends Shredded Swiss Cheese
- 1/4 cup heavy cream
- 1/2 cup (2 oz.) Sargento® Artisan Blends Shredded Parmesan Cheese
- 1/2 cup toasted breadcrumbs
DIRECTIONS
- 1
Preheat the oven to 400°F.
- 2
Cut squash in half lengthwise and remove the seeds. Cut crosswise into 1/4-inch thick slices. Set aside.
- 3
In medium skillet, cook bacon until brown and crisp. Drain on a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings. Sauté the onion over medium-high heat in the bacon drippings until the onions are soft but not brown, 5 to 7 minutes. Add sage and thyme and mix well.
- 4
Butter an 8 x 8-inch baking dish. Distribute half the squash slices in the dish. Sprinkle with half of the salt and pepper. Arrange half of the onions and half of the bacon over the squash. Repeat. Top with Swiss cheese. Pour the cream around the edges of the gratin. Cover loosely with foil and bake for 35 minutes. Remove the foil and add the Parmesan cheese. Top with breadcrumbs. Turn oven down to 375°F and bake uncovered 15 to 20 minutes, or until cheeses and breadcrumbs are golden brown. Transfer to a cooling rack and let stand for 15 minutes before serving.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Yield: Serves: 6
HELPFUL HINTS
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 320
Total Fat 18.9g
Saturated Fat 10.0g
Trans Fat 6.0g
Polyunsaturated Fat 1.1g
Cholesterol 51g
Sodium 402g
Carbohydrates 26g
Protein 14g
Dietary Fiber 4g
Vitamin A 1250g
Vitamin C 27g
Calcium 390g
Iron 2g
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