Saturday, November 27, 2010

Butternut Squash Gratin


1 tablespoon butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup plus 2 tablespoons heavy cream, heated until warm
1 cup fresh bread crumb
1 1/2 tablespoons melted butter


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