One of the ways I can get people to eat more vegetables is to bathe them in cream and caramelized onions. I think that’s fair, don’t you? This recipe can be made with just about any vegetable, but this time of year I want the orange, sweet taste of butternut squash. It really perks up the dinner plate. Tonight I served with a simple roasted rack of lamb.
Butternut Squash Gratin
1 small to medium butternut squash peeled and cut into cubes
2 T butter
1 small onion, peeled and sliced thin
1 1/4 C heavy cream
salt and pepper to taste
several grinds of fresh nutmeg
1 1/5 C grated cheese (I used cheddar tonight)
Heat the oven to 375
Oil or butter an 8×8 baking dish. Place the butternut squash in the dish and season it with salt, pepper, and nutmeg. In a medium skillet melt the butter and add the onion and cook over a high heat until the onion begins to brown and caramelize. Add the cream and simmer about 5 minutes or until the cream has thickened and evaporated. Spoon the onion sauce over the butternuts squash. Top with the grated cheese. Cover the baking dish in foil and bake for 25 minutes, remove the foil and bake an additional 15 minutes or until the casserole is bubbly and lightly browned.
Serves 6-8
