 |
  Recipes
|
 |
||||||||||||||||||
Butternut Squash and Cheddar Gratin
Description: A savory dish that pairs nicely with pork, chicken or turkey.
Instructions: Heat oven to 350º. Lightly butter 2 quart (7 x 11 inch) baking dish. In small bowl combine bread crumbs, 3/4 cup cheese and melted butter. Set aside. In medium frying pan heat 2 tablespoons oil over medium heat. Add onions, 1/2 teaspoon salt, thyme and black pepper. Cook about 15 minutes until onions are lightly browned. Stir in garlic and cook another minute. Spread mixture evenly in prepared baking dish. Set aside frying pan for later use. In medium bowl toss squash with flour to evenly coat. Stir in remaining teaspoon salt, parsley and remaining cup of cheese. Spread squash mixture evenly over onions. Set frying pan over low heat and add chicken stock to deglaze, scraping brown bits from bottom of pan, about 2 minutes. Pour over squash mixture. Cover with lightly buttered foil and bake for 30 minutes. Remove foil, top with cheese mixture and bake an additional 25 minutes, until bubbly and top is lightly browned. Remove from oven and let rest for 10 minutes before serving. Serves 6
Ingredients:
3/4 cup panko (Japanese bread crumbs) or coarse dry bread crumbs 1 3/4 cups (7 oz.) shredded Tillamook® Medium Cheddar Cheese, divided 1 tbsp. Tillamook® Butter, melted 3 tbsp. olive oil, divided 3 cups sliced onions 1 1/2 tsp. salt, divided 1/2 tsp. dried thyme black pepper 2 tsp. minced garlic 6 cups (approx 2 1/2 pounds) butternut squash, peeled, seeded and cut into 1/2- inch cubes 3 tbsp. flour 2 tbsp. chopped parsley 1/2 cup chicken stock |
||||||||||||||||||||
 |
||||||||||||||||||||
