Butternut squash with onions & sage
Last updated 6/12/2012 12:42:14 AM. Recipe ID 1219. Report a problem with this recipe.
Title: Butternut squash with onions & sage
Categories: Vegetarian, Lacto, Main dish
Yield: 4 Servings
4 tb Olive or vegetable oil, lite
4 c Onions; thinly sliced
4 Thyme sprigs
2 lg Garlic cloves; minced
8 c Butternut squash; cut in
1/2 c Flour
2 tb Sage leaves; chopped, OR
2 ts Sage, dried
2 tb Parsley; chopped
Salt and pepper to taste
1/2 c Gruyere cheese; grated
1/2 c Whole milk, PLUS 2 TBS
1 c Bread crumbs, fresh
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
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
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