Cheesy Butternut Gratin
Ingredients
- 1 butternut squash about 1 kg
- ½ t salt and pepper
- 1 c shredded cheddar cheese
- ¾ c milk
- ½ c egg creations ( I used regular eggs)
- ¼ c parmesian cheese - divided
- 2 T lemon juice
- 2 cloves garlic minced (I used 2 cloves roasted and 1 reg)
- ¼ c finely chopped walnuts
- ½ c fresh whole wheat bread crumbs
- 2 T parsley
- 1 T butter, melted
Instructions
- Cut squash in half and remove seeds. Bake squash in oven 400'F, cut side down on buttered rimmed baking sheet. Cool slightly. Scrape flesh into food processor and pulse til smooth.
- Add cheddar cheese, milk, eggs, half of Parmesan, lemon juice, and garlic to squash. Blend til smooth. Scrape into greased 8" sq. baking dish. Toss the walnuts with remaining cheese, breadcrumbs, parsley and butter. Sprinkle over squash mixture. Bake for 30 min at 350 or til set. Broil for 1 or 2 min or til topping is lightly browned. Serves 8.
- Note: I did not use the walnuts. I did not put topping on til almost cooked as mixture was runny and did not want the topping to get soggy. Also used pumpernickel bread in coffee grinder to make the crumbs and did not need to broil it.