The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
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Parmesan-Roasted Butternut Squash
Serves8
- Active time:10 min
- Start to finish:1 hr
November 2008
- 2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
- 3/4 cup heavy cream
- 3 sage leaves
- 2/3 cup grated Parmigiano-Reggiano
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Preheat oven to 400°F with rack in middle.
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Toss squash with cream, sage, 1 tsp salt, and 1/4 tsp pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.
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Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ note: Butternut squash can be cut 1 day ahead and chilled in sealable bags.
- Keywords
- maggie ruggiero,
- vegetarian,
- cheese,
- squash,
- thanksgiving
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