Butternut Tomato Gratin Recipe
by Mindy Merrell
Butternut and acorn squashes are great when baked with butter and brown sugar but benefit even more from a pairing with savory ingredients.
Butternut Tomato Gratin, a study of culinary contrasts, is at the top of my list of favorite winter side dishes. And it’s gorgeous.
Butternut can be hard as a rock, so rather than fighting it with a cleaver, simply roast it whole in the oven until soft to the touch.
This recipe works wonders with roast turkey, chicken, pork, lamb, and even salmon.
Ingredients
Butternut Tomato Gratin
2 1/2 to 3 pounds butternut squash (about two medium)
large onion, chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 can (14.5 ounces) diced tomatoes, drained
1 1/2 cups sharp white Cheddar cheese
Instructions
Preheat oven to 400 degrees. Poke through squash skin with a fork or sharp knife a few times to let steam escape while baking. Place whole squash in a large baking dish, and bake until just tender to the touch, about 45 minutes. Remove from oven and cool enough to handle. Cut in half lengthwise. Scoop out the seeds and discard. Scoop out the squash flesh, cut into bite-size pieces, and place in buttered 3-quart casserole dish (or, as a variation, leave the meat in the shell). Set aside.
Cook onions in butter and olive oil over medium-low heat until tender and lightly browned, about 8 minutes, adding the garlic during the last 3 minutes of cooking. Spoon onion mixture over squash. Top with tomatoes. Bake at 375 degrees, covered lightly with foil, for about 20 minutes or until heated through and bubbly. Uncover, sprinkle with cheese, and bake an additional 10 minutes or until cheese is melted. Serves 8.
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