Ingredients

6 Servings

Produce

  • Butternut Squash 1

  • Fresh Shallot 1

  • Fresh Sage Leaves 20

  • Garden Fresh Thyme 4

Pantry

  • Extra Virgin Olive Oil 2 1/2 Tbsp

  • Black Pepper 1 tsp

Dairy & Eggs

  • Heavy Cream 2 cups

  • Parmigiano Reggiano Cheese 1 cup

Nuts & Seeds

  • Walnuts 1 cup

Spices

  • Grated Nutmeg 1/2 tsp

  • Kosher Salt 1 Tbsp

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

    Connect Oven
  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 Butternut Squash
    • 1 , peeled, julienned Fresh Shallot
    • 1 cup , roughly chopped Walnuts
  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 tsp Grated Nutmeg
    • 1 1/2 Tbsp Extra Virgin Olive Oil
    • 8 , hand torn Fresh Sage Leaves
    • 4 , leaves removed Garden Fresh Thyme
    • 1 Tbsp Kosher Salt
    • 1 tsp 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 Fresh Sage Leaves
    • 1 Tbsp Extra Virgin Olive Oil
    • to taste Parmigiano Reggiano Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 37 g 47%
Total Saturated Fat 15 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