Butternut Squash Au Gratin

Posted by francis keyser Monday, November 23, 2009
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook Time: 55 min.-1 hour 5 minutes
Difficulty: 1

Zo has been asking me for months if we could get a butternut Sqaush. I kept making a gross face not because I do not like the flavor, I hate how they look, and their color does not look healthy to me. We were at Trader Joe's and running under budget for groceries so I tossed one in the basket. Zo was pretty excited and I was glad that I could make her smile. I read about Butternut squashes on Wikipedia and found it interesting that in Austrialia they interchange them and pumpkins. There was a photo of Butternut squash Au Gratin and it hit me that I had only had it roasted. I decided to try to make some Au Gratin with the squash and was happily suprised. It took a little longer than roasted but it was well worth it.

Ingredients:
1 1 3/4-2 lb butternut squash (peeled you can remove the seeds if you like)
1 medium yellow onion (chopped)
2 garlic cloves (minced)
1 1/2 tsp fresh chives (diced)
1 1/2 tsp fresh sage (diced)
2 eggs
1/2 pint heavy whipping cream
2 tbsp whole milk
2 1/2 tbsp Sweet European butter
1 cup aged Swiss (shredded)
1 cup aged English cheddar (shredded)
2 tbsp Parmesan Reggiano
Fresh crack pepper (to taste)
kosher salt (to taste)

Preheat oven to 375 degrees.

After peeling the squash cut it into thin bit size slices and place in a medium mixing bowl (if some slices seem large cut them in half.) In a 10 inch skillet heat 2 tbsp of butter over medium high heat. Once heated add onion and garlic and cook for 7-9 minutes. Pour onion, garlic, salt, pepper and melted butter into the mixing dish and fold till mixed well. Pour mixture into a butter casserole dish and cover with aluminum foil. Place in oven and cook for 30 minutes.

While that is cooking whisk together eggs, sage, chives, milk and cream till blended evenly. Gently whisk in cheeses and sit to side.

After baking 30 minutes remove aluminum foil from dish and pour your egg mixture evenly over the squash and bake uncovered an additional 20-25 minutes or (until golden brown and softened through.)

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