Butternut Squash Gratin with Onions & Sage
Serves 4 as a main dish and 6 as a side
From Vegetarian Cooking for Everyone by Deborah Madison
Ingredients:
½ cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 T chopped fresh sage
6 cups butternut squash, cut into ½ inch cubes
½ cup flour
2 T chopped fresh parsley
½ cup grated gruyere cheese
½ cup heated whole milk
1 cup fresh bread crumbs
Directions:
Preheat oven to 350. Lightly butter a 2 quart gratin dish.
Heat half the oil in skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread onions in the gratin dish, return skillet to medium heat and add remaining oil.
Toss the squash in flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes. Add the parsley, season with salt and pepper, and cook for one minute more. Layer the squash over the onions, cover with the cheese, and then add the milk. Cover and bake for 25 minutes, then uncover, add bread crumbs, and bake until the top is browned and liquid is absorbed (about 25 more minutes).
Pureed Parsnips
Serves 6
Parsnips make a tasty substitute for mashed potatoes. If you omit the cheese it is Paleo diet friendly recipe as well!
Ingredients:
6 cups parsnips, peeled and cut into chunks
½- ¾ cups grated parmesan cheese
6 cloves of garlic, roasted (peel garlic, coat with oil and bake uncovered until soft and golden)
5 T butter
Leaves from a few sprigs of fresh thyme
1 leek, sliced and sautéed until golden (set aside)
½ cup whole milk
S&P to taste
Directions:
Bring a large pot of salted water to a boil. Boil parsnips until soft. Drain and place in food processor with all ingredients except leeks. Check seasonings and add more milk if too thick. Place in serving dish and top with leeks.
For more great recipes, visit Chef Jenn’s website.
