Name: Parmesan-Roasted Butternut Squash Gratin
Cook time: 10 min
Total time: 1 hr
Yield: 8 servings
Ingredients: 2½ pounds butternut squash, peeled and cut into 1-inch pieces; ¾ cup heavy cream; 3 sage leaves; ⅔ cup finely grated Parmigiano-Reggiano

Parmesan Roasted Butternut Squash in dish with a glass of white wine on the side

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Recipe information

Total Time
1 hr
Yield
8 servings

Ingredients

2½ pounds butternut squash, peeled and cut into 1-inch pieces

¾ cup heavy cream

3 sage leaves

⅔ cup finely grated Parmigiano-Reggiano

Preparation

Step 1
Preheat oven to 400°F with rack in middle.
Step 2
Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Step 3
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Step 4
Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.