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Monday, January 5, 2015

Squash au Gratin with Toasted Nuts

Creamy and flavorful, with a satisfyingly crunchy top. Note that the gratin is better fresh, and not as good left over. I may try to halve it next time, and use the remaining squash in another way.

Also, I see this mostly as a vegetable side, but Bittman suggests that paired with a green salad and some crusty bread it would make a light meal.

You'll notice that Bittman repeats amounts of ingredients in the recipe instructions. This saves a little bit of time since you don't have to check back at the ingredient list.



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Squash au Gratin with Toasted Nuts


Source: How to Cook Everything Fast by Mark Bittman
Yields a 9x13 pan of thin gratin

1 large butternut or other winter squash (2-2.5 lbs)
3 sprigs fresh sage or 1 1/2 teas dried
2 T olive oil
salt and pepper
1 c cream
1 c hazelnuts, pecans, or pistachios
4 oz Parmesan cheese (1 c grated)

Heat the oven to 450F.

Cut the squash in half crosswise, trim and peel it, scoop out and discard the seeds, and cut it into chunks. Shred the squash in a food processor with a grating disk (by far the easier method) or by hand with a box grater. Chop the sage leaves, if you're using fresh sage.

Put the squash in a 9x13-inch baking dish. Add the sage, 2 T olive oil, and a sprinkle of salt and pepper; toss and spread in an even layer. Pour 1 c cream over the top.

Cover the baking dish with aluminum foil and bake until the squash is tender and the cream is bubbly and thick, 15-20 minutes. Chop 1 c nuts. Grate 1 c Parmesan.

When the squash is tender, uncover the dish, sprinkle the cheese over the top, and sprinkle with the nuts. Return to the oven and bake, uncovered, until the top is lightly browned, about 5 min or more. Let cool for 1-2 minutes before serving.

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