Recipe for Butternut Squash Gratin

This is one of my all-time favorite recipes for winter squash, and I think of it every year at the first hint of fall's chill in the air. Yesterday I made it for a wonderful woman who was craving butternut squash while she is recovering from surgery and trying to juggle a busy household. She definitely needs comforting!

The ingredients given here are approximate, as this is really a dish that you can adjust easily to the amount of squash you have. I love the Parmesan topping so tend to really pile that on.

Serve this with roasted turkey breast and the Warm Salad of Caramelized Brussels Sprouts with Maple-Balsamic Vinaigrette for a perfectly healthy and delicious fall meal.

Butternut Squash Gratin
Serves 4-6 as a side dish

8 c. butternut squash, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
Drizzle of olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
Coarse salt freshly ground black pepper to taste
1/2 cup freshly grated Parmesan, or more to your preference

Preheat oven to 400°F.
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

Bon Appétit!
Chef Debbie