Butternut Squash Gratin--a Lovely Vegetarian Lunch or Dinner
  • 1 butternut squash (2½ lbs)
  • ¼ cup butter or margarine
  • 2 large cloves of garlic, finely minced
  • ½ cup homemade, gluten-free panko (recipe posted June 18, 2015)
  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup chopped fresh parsley
  1. Heat oven to 375 degrees F. Spray a 9 X 9-inch glass baking dish with cooking spray. Halve the squash where the narrow end meets the wider end. Then halve the two pieces. Scoop out the seeds and string. Peel squash. (You can microwave the pieces face down in a little water for 2 minutes--should make it easier to peel.)
  2. Once squash is peeled, chop into a large dice and place into prepared baking dish.
  3. In a medium pan, melt the butter over medium heat. Reduce the heat to low and and garlic. Cook for 2-3 minutes until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
  4. In a small bowl, mix panko, cheese and a small pit of butter-garlic mixture.
  5. Pour butter-garlic mix over squash and gently mix. Sprinkle with salt, pepper and panko mix. Gently mix again until each piece of squash has some coating.
  6. Bake uncovered 30-35 minutes or until squash is tender. Increase oven temperature to 425 degrees F and bake 5 minutes more or until lightly browned. Before serving, sprinkle with parsley. Makes about 2½ cups.
Recipe by Baking Free at https://gfbakingfree.com/butternut-squash-gratin-a-lovely-vegetarian-lunch-or-dinner/