One of my favorite vegetables is the butternut squash. I love the color, the texture and most importantly, the taste. Remember when you shop for one that you are looking for a firm and heavy squash, with a long thick neck. This area is solid flesh, with the seeds contained in a ball in the base. This recipe is my “go to” preparation.

butternut squash

Butternut Gratin

1 butternut squash (about 1 kg.)

1 red onion

1 1/2 cups frozen corn kernels

1 tbsp. olive oil

3/4 tsp. salt

1/2 tsp. pepper

1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees. Peel and seed squash.  Cut into approximately 1/2” cubes.  Halve and thinly slice onion.  Combine squash, onion, corn, oil, salt and pepper in large bowl.  Toss to coat. Arrange vegetables in 9” x 13” baking dish.  Bake until squash is tender, about 40 minutes, stirring halfway through cooking.  Sprinkle Parmesan over vegetables and bake another 5 minutes.

I should mention that technically I don’t make a gratin, as I usually skip the Parmesan. (I’m not a fan of baked Parmesan.) To each his own.

baked butternut squash mixture

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