Butternut Squash Gratin
I love butternut squash, in case you didn't know :) Thank you Betty Crocker (of all sites!) for this new way to eat it!
1 butternut squash
0.25 c butter
3 large cloves of garlic, peeled
0.24 cups bread crumbs
0.33 cups grated Parmesan
salt and pepper to taste
chopped fresh parsley
Peel the squash with a vegetable peeler. This will take two rounds; the first round strips off the tough outer skin, the second round takes off the inner skin. The squash should look very orange when you've reached good flesh. Slice the squash in half longitudinally and scoop out the seeds. Cut each half into 1" thick slices.
Generously oil or butter a 9x13 baking dish and sprinkle with salt and pepper. Lay the butternut squash slices in the dish, slightly overlapping the slices.
Melt the butter over low heat in a small saucepan. Using a garlic press, press the garlic into the butter and let warm for a few minutes to gently cook the garlic. Don't let the garlic or the butter brown.
Mix together the breadcrumbs and the Parmesan. Add a little salt and pepper. Mix in 1 tbsp of the melted butter mixture.
Using a pastry brush, brush the melted butter and garlic over the squash. Sprinkle the squash with the breadcrumb mixture.
Bake at 375°F for 30 minutes, until the squash is tender. Increase the heat to 450°F and bake until the breadcrumbs turn toasty and golden.
Serve sprinkled with parsley.