Serves8
- Active time:10 min
- Start to finish:1 hr
November 2008
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
View more of our favorite recipes from this issue.
-
2 1/2
lb
butternut squash, peeled and cut into 1-inch pieces
-
3/4
cup
heavy cream
-
3
sage leaves
-
2/3
cup
grated Parmigiano-Reggiano
-
Preheat oven to 400°F with rack in middle.
-
Toss squash with cream, sage, 1 tsp salt, and 1/4 tsp pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.
-
Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ note: Butternut squash can be cut 1 day ahead and chilled in sealable bags.
