Gratin of Butternut Squash

5.0(48)

by Jacques Pepin

Dinner, Side Dish

Servings

6 servings

Total time

30 min

Calories / serving

155 kcal

Ingredients (6)

serves

Instructions (3 steps)

01With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath. (The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.) Cut the squash in half lengthwise and remove the seeds. Cut in half lengthwise again; then cut crosswise into 1/2-inch slices.
02Put the squash slices in a large saucepan and cover with tepid tap water. Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender. Drain in a colander and transfer to a gratin dish with the rest of the ingredients. Mix well.
03If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top. Serve.

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Rich recipe — supports nutrition-aware planning.