{"id":1968,"date":"2010-10-20T21:11:20","date_gmt":"2010-10-21T05:11:20","guid":{"rendered":"http:\/\/foodiddy.com\/?p=1968"},"modified":"2010-10-20T21:11:20","modified_gmt":"2010-10-21T05:11:20","slug":"parmesan-butternut-squash-gratin","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=1968","title":{"rendered":"Parmesan Butternut Squash Gratin"},"content":{"rendered":"

I picked up a copy of Betty Crocker’s Best Ever Thanksgiving <\/em>magazine last month and it’s full of recipes that I’ve been\u00a0wanting to test\/try before the Thanksgiving holiday.\u00a0 I marked 5\u00a0 recipes and then took the magazine to the grocery store – where I shopped from the ingredients lists\u00a0– yes, I was that lazy… couldn’t even make a separate shopping\u00a0list. It’s been a long week and it’s only Wednesday.<\/p>\n

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Ingredients:<\/strong><\/p>\n

1 lb. Butternut Squash – the recipe called for 2.5 lbs – I was the only one eating, so I stuck to a 1 lb pre-cut bag
\n1\/4 Cup Butter or Margarine – I used butter
\n2 Large Cloves of Garlic – I cheated and ended up using frozen, but the bulb looks pretty in the photo \ud83d\ude09
\n1\/4 Cup Panko Bread Crumbs
\n1\/3 Cup Freshly Grated Parmesan Cheese
\n1\/4 Teaspoon Salt – I didn’t measure
\n1\/8 Teaspoon Pepper – I didn’t measure
\n1\/4 Cup Chopped Parsley – I used a lot less<\/p>\n

Directions:<\/strong><\/p>\n

Heat oven to 375 degrees F. Spray glass baking dish with cooking spray. Add butternut squash.<\/p>\n

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In saucepan, melt butter over medium heat. Reduce heat to low and add garlic; cook for 2-3 minutes, stirring frequently until butter is infused with garlic flavor. Do not let the butter brown.<\/p>\n

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In small bowl, mix bread crumbs, Parmesan cheese and 1 tablespoon of the butter-garlic mixture.<\/p>\n

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Brush squash slices with remaining butter-garlic mixture.<\/p>\n

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Give them a good coating and then sprinkle with salt and pepper.<\/p>\n

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Add the bread crumb\/cheese mixture to the top.<\/p>\n

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Bake uncovered for 30-40 minutes or until squash is tender when pierced with a fork. Mine took the full 40 minutes. Increase the oven temperature to 425 degrees F; bake for an additional 5-10 minutes or until lightly browned. Mine needed the full 10 minutes. Before serving, sprinkle fresh parsley over the top.<\/p>\n

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I loved the texture…<\/p>\n

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the\u00a0taste…<\/p>\n

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and the new black and white bowl I picked up at HomeGoods for $1.99. New dishes and placemats make me happy.<\/p>\n

I will definitely be making this through the fall and winter months. Two thumbs up, it makes the\u00a0rotation.\u00a0Next time I might try it as the recipe suggested – cutting my own butternut squash. Peel, halve lengthwise and seed squash; cut into 1\/2 inch thick slices. Arrange with slices overlapping slightly in bottom of 13×9-inch baking dish. Who am I kidding? Mid-week – it’s all about convenience and the pre-packaged cubes.<\/p>\n

Butternut Squash<\/em> – Is it a vegetable or a fruit? Ding…ding…it’s a fruit.<\/p>\n

If you are selecting your own butternut squash – you want to look for those that have hard, tough rinds and ones that are heavy for their size. I got my pre-packaged butternut squash at Trader Joe’s – but my regular grocery store has it too. It’s just more expensive.<\/p>\n

Happy Squashing,
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I picked up a copy of Betty Crocker’s Best Ever Thanksgiving magazine last month and it’s full of recipes that I’ve been\u00a0wanting to test\/try before the Thanksgiving holiday.\u00a0 I marked 5\u00a0 recipes and then took the magazine to the grocery store – where I shopped from the ingredients lists\u00a0– yes, I was that lazy… couldn’t … <\/p>\n

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