Now getting it from here…..
To here…Now THAT is the trick!
Who Knew? Who knew it was this tiresome? This tedious? I'm not usually one to complain when it comes to cooking but now I know why Publix offers "halves" of butternut squash pre packaged in the produce section! Just like the cantaloupes and the honeydews!
I should've bought it then! But I didn't!
So, I conquered it…not sure it's my favorite veggie in the world…but I conquered it! And right now conquering things is up real high on my list of things to do!
Especially right before the big 5-0!
I mean really! Who takes 45 minutes out of their precious day to cut, cube, slice and peel a 3-5 pound butternut squash?
That would be me!
And isn't that why I post these recipes in the first place?
Because I love cooking and I love sharing these recipes with you!
It really was yummy! I promise!
By the time I got to this stage I was super excited that I had tried a new recipe and so grateful that Jim really loved it! He's always my biggest fan no matter what I cook or what I do!
All it is…is truly one butternut squash, one onion, one T butter and olive oil…. ( and yes, substitute coconut oil if desired!) and some chicken broth….
All it is…is truly one butternut squash, one onion, one T butter and olive oil…. ( and yes, substitute coconut oil if desired!) and some chicken broth….
Some seasonings and some oven time….and then topping it off with the sage breadcrumb masterpiece!
I'm talking panko bread crumbs, parmesan cheese and sage and pepper...
And when pairing it with these wonderful Lemon Chicken Kabobs which you can see HERE! makes it taste even that much better! This was one of my favorite recipes I put in my cookbook for my family! Seriously, it's delicious!
I hope you will take the time to look it up and try it!
I hope you will take the time to look it up and try it!
It sure makes me long even more for warmer weather!
Especially after being at the beach for Valentine's weekend!
Take a look at the yummy grilled veggies…all marinated just like the chicken kabobs...
And then you can see the yummy finished version of the Butternut Squash Gratin. Yes, I was exhausted after tackling the squash for the first time…but then again…it's always worth making something so yummy!
The proof is in the pudding as they say and when making a healthy, tasty dinner for your family it really is worth the extra effort! Even if means tackling the butternut squash!
Love this sauce that the Lemon Chicken Kabobs has on it when you are finished…paired with the butternut squash and a rice pilaf…it's a romantic meal as well as a healthy meal for the two of you or for a crowd! I've made it for both many times!
Would love for you to see the original recipe HERE if you'd like to make it!
Would love for you to see the original recipe HERE if you'd like to make it!
Happy Grilling and Happy Butterrnut Squash Tackling!
Love you all and hope you had a lovely weekend as well as a great President's Day!
Who knows what we will be cooking up next? Miller comes home this weekend! YAY!!
Here is the recipe for the Butternut Squash Gratin
Butternut Squash Parmesan Gratin with Sage Breadcrumbs
Adapted from Bon Appétit Magazine
Adapted from Bon Appétit Magazine
2 tbsp butter
1 tbsp olive oil
2 medium onions (about 1 lb.), thinly sliced
2 1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-inch cubes
3/4 tsp sugar
1 1/4 tsp kosher salt, divided
1 1/4 tsp freshly ground black pepper, divided
1/2 tsp freshly ground nutmeg
3/4 cup chicken or vegetable broth
1 1/2 cups panko breadcrumbs
1 cup finely grated Parmesan cheese
2 tbsp chopped fresh sage leaves
1 tbsp olive oil
2 medium onions (about 1 lb.), thinly sliced
2 1/2 lbs. butternut squash, peeled, seeded, cut into 1/2-inch cubes
3/4 tsp sugar
1 1/4 tsp kosher salt, divided
1 1/4 tsp freshly ground black pepper, divided
1/2 tsp freshly ground nutmeg
3/4 cup chicken or vegetable broth
1 1/2 cups panko breadcrumbs
1 cup finely grated Parmesan cheese
2 tbsp chopped fresh sage leaves
Preheat oven to 350 degrees F.
Heat butter and olive oil in a large skillet set over medium-high heat. Add onions to the pan. Sauté onions until they are light golden, 5 to 8 minutes. Add butternut squash to the onions and sauté for 4 minutes. Add sugar, 3/4 teaspoons salt, 3/4 teaspoon pepper, and nutmeg to the mixture. Stir well and sauté until the onions and squash begin to caramelize, 5 to 6 minutes.
Pour the vegetable mixture into a 13x9x2-inch glass baking dish that is coated with cooking spray. Spread the vegetables evenly in the dish and pour chicken broth over top. Cover tightly with foil and bake for 45 minutes. Remove the dish from the oven. (The recipe can be prepared until this point 1 day ahead. Cool, then cover and refrigerate. Reheat in a 350 degree F oven for 10 minutes.)
Increase the oven temperature to 400 degrees F. In a medium bowl, mix breadcrumbs, Parmesan cheese, sage, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Sprinkle evenly over the squash mixture. Bake, uncovered, until the top is golden brown, 15 to 20 minutes. Serve.
Serves 8.
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