Butternut Squash Gratin - Innit

Ingredients

6 Servings

Produce

  • Fresh Garden Thyme 4

  • Fresh Butternut Squash 1

  • Sage Leaves 20

  • Fresh Shallot 1

Pantry

  • Walnut 1 cup

  • Extra Virgin Olive Oil 2 1/2 tablespoons

Dairy & Eggs

  • Heavy Cream 2 cups

  • Parmigiano Reggiano Cheese 1 cup

Spices

  • Grated Nutmeg 1/2 teaspoon

  • Kosher Salt 1 tablespoon

  • Black Pepper 1 teaspoon

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

  2. Prepare Ingredients

    Tip: Peel the butternut squash and slice the top into rings about 1/4" thick. Once you get down to the base, scoop out seeds and slice crescents into the same thickness. Add shallots and walnuts to a large bowl.

    • 1, peeled, cut into 1/4" thick slices Fresh Butternut Squash
    • 1, peeled, julienned Fresh Shallot
    • 1 cup, roughly chopped Walnut
  3. Prepare Gratin Filling

    Set aside 1 cup of cream. Add ingredients to the bowl with shallots & nuts. Mix well. Add in butternut squash and remaining 1 cup cream, mix until well coated.

    • 2 cups, divided Heavy Cream
    • 1 cup, grated Parmigiano Reggiano Cheese
    • 1/2 teaspoon Grated Nutmeg
    • 1 1/2 tablespoons Extra Virgin Olive Oil
    • 8, hand torn Sage Leaves
    • 4, leaves removed Fresh Garden Thyme
    • 1 tablespoon Kosher Salt
    • 1 teaspoon Black Pepper
  4. Assemble, Cook & Serve

    Layer all of the squash into a baking dish, top with sage and olive oil. Bake at 375F for 1 hour or when a toothpick pierces the squash easily. Top with grated parmesan & serve!

    • 12, hand torn Sage Leaves
    • 1 tablespoon Extra Virgin Olive Oil
    • gram, to taste Parmigiano Reggiano Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 15.0 g 77%
Unsaturated Fat 22 g  
Cholesterol 60 mg 21%
Sodium 1520 mg 70%
Total Carbohydrate 24 g 9%
Fiber Total Dietary 5 g 18%
Sugars Total 6 g  
Good Source: Protein 15 g 30%
Good Source: Vitamin C 33 mg 35%
Good Source: Calcium 431 mg 35%
Load More

By Innit Culinary Team