Butternut Squash Gratin
Hiding inside a butternut squash’s skin is dense, mildly sweet orange flesh that’s an excellent source of disease-battling beta carotene and soluble fibre, which may block absorption of LDL (“bad”) cholesterol into the body.
Number of servings : 4
Prep time: 15 minutes
Cooking time: 45 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 butternut squash, about 1 kg, halved crosswise, then lengthwise, seeded and peeled
1 medium red onion, halved and thinly sliced
11⁄2 cups frozen corn kernels, thawed
21⁄4 teaspoons extra virgin olive oil
⅓ cup grated Parmesan cheese
- Preheat the oven to 400°F (200°C). Quarter the butternut squash pieces lengthwise and then cut each piece crosswise into 1 cm thick chunks. Combine the squash, onion, corn and oil in a large bowl, tossing to coat. Tip: A big butternut can be a bit tricky to cut up; you’ll do best with a large, sturdy chef’s knife.
- Arrange the vegetables in a 30 x 20 cm (13 x 9 in.) baking dish.
- Bake until the butternut squash is tender, about 40 minutes, stirring halfway through cooking time. Sprinkle the Parmesan cheese over the vegetables and bake until melted and golden, about 5 minutes.