Thanksgiving Cooking: Butternut Squash Gratin
Stewart Pritchard, Morgan's Bistro
Published Monday, October 5, 2015 11:09AM PDT
Butternut Squash Gratin
- 1 (2 ½ lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced ½-inch thick slices
- 5 Tbsp (70g) salted butter
- 3 sprigs of fresh Rosemerry and Sage
- ¼ cup Pure Maple Syrup
- Salt and freshly ground black pepper
- ½ cup (35g) plain panko bread crumbs
- ½ cup (42g) finely grated parmesan
- ½ tsp fresh thyme
- ½ tsp fresh sage
- ¼ cup chopped fresh parsley
Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray, then arrange squash in pan, slightly overlapping
In a small saucepan, melt butter over medium heat, then reduce heat to low, add rosemary and sage and simmer for 5 minutes to infuse the flavor of the herbs. Remove from heat and discard herbs.
In a mixing bowl toss together Panko, Parmesan, Thyme, Sage and season lightly with salt and pepper.
Drizzle pure maple syrup over squash in baking dish layer fresh thyme and rosemary over squash. Bake squash for 30 minutes until slightly tender with a knife
Remove from oven and drizzle butter herb mixture over the squash and season with salt and pepper. Sprinkle Panko mixture evenly over top and finish off in the oven for 15 minutes until tender, then if topping is not browned increase heat to 425 and bake for 5 minutes longer.
- Sprinkle with fresh parsley and decorate with fresh Rosemary and frizzled Sage