Butternut squash with onions and sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive or vegetable oil, lite |
| 4 | cups | Onions; thinly sliced |
| 4 | Thyme sprigs | |
| 2 | larges | Garlic cloves; minced |
| 8 | cups | Butternut squash; cut in 1/2-inch cubes |
| ½ | cup | Flour |
| 2 | tablespoons | Sage leaves; chopped, OR |
| 2 | teaspoons | Sage, dried |
| 2 | tablespoons | Parsley; chopped |
| Salt and pepper to taste | ||
| ½ | cup | Gruyere cheese; grated |
| ½ | cup | Whole milk, PLUS 2 TBS |
| 1 | cup | Bread crumbs, fresh |
Directions
Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.
Warm half the oil in askillet, add onions and thyme and cook over medium0high heat. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes. Add half the garlic, season withsalt andpepper and cook 3 minutes more.
Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes. Add sage and parsley, season with salt and plenty of pepper; cook another minute or so.
Spread onion mixture on bottom of dish; add squash and cheese. Pour in milk and cover with bread crumbs.
Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned. Serves 4. Per serving: 479 cal; 16 g prot; 16 g fat; 67 g carb; 32 mg chol; 447 mg sod; 15 g fiber; lacto
Vegetarian Times, Nov 93/MM by DEEANNE