Recipe: Butternut Squash Gratin with Parmesan Bread Crumbs

BUTTERNUT SQUASH GRATIN WITH PARMESAN BREAD CRUMBS

1 1/2 tablespoons unsalted butter
1/2 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
3 pounds (about 5 cups) butternut squash, peeled and cut into 3/4-inch cubes
2 cloves garlic, minced
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup half-and-half

For the bread crumbs, in a small saute pan over medium heat, melt butter. Stir in bread crumbs and toast them, stirring until golden brown, 4 to 5 minutes. Remove from heat and let cool. Toss in a small bowl with Parmesan cheese. Set aside.

Heat oven to 375 degrees F. Butter a 9-by-13-inch baking dish.

Put squash in a large bowl. Stir in garlic, butter, flour, salt and pepper. Spoon mixture into prepared dish and pour half-and-half on top.

Cover pan with aluminum foil and bake 30 minutes. Remove from oven and sprinkle with Parmesan bread crumbs. Return to oven and bake, uncovered, until golden brown and crisp, 15 to 20 minutes more. Remove from oven and serve.

This dish also can be made ahead of time and reheated just before serving.

Makes 4 to 6 side-dish servings
Source: Organic Marin: Recipes form Land to Table by Tim Porter