I love butternut squash, but there’s the usual problem–it’s a lot of squash when you’re cooking for one. This recipe looks like a keeper to me. I’ll be sure to make this with part of the butternut squash that is sitting on my kitchen counter!
Originally posted on Avocado - Pesto:
I had to do something with the leftover butternut squash from the root vegetables I made last week. This butternut squash was huge and could easily be the star of two main dishes. Not wanting to just roast it again I decided to make a gratin. I found some recipes online and adapted them to include the ingredients I had on hand. The final result – delicious. Butternut squash, caramelized onions, mushrooms and melted gruyere. A great vegetarian side or main dish served with a leafy green salad.
Butternut Squash Gratin
Start to Finish: 60-70 minutes
1/2-1 butternut squash, peeled, halved, seeds scooped out, and chopped
1 onion, halved and thinly sliced
1 1/2 teaspoons brown sugar
1 tablespoon balsamic vinegar
5-10 button mushrooms, sliced into thick pieces
6 ounces Gruyere, shredded
salt and pepper, to taste
1. Preheat oven to 425 degrees F…
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