You might have noticed I’ve been on quite a squash kick lately. I’m trying all kinds of different squash types and squash recipes and recently fell in love with this side dish from Shape.com with a few modifications. It’s super easy to make.
1 large butternut squash (about 11/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
1 cup chicken stock
1/2 cup grated Gruyère (our grater was in the dishwasher so I just sliced it. Trust me, it’s better grated!)
salt and pepper to taste
Heat the oven to 350°F. Prepare the squash: Cut off and discard the stem of squash. Divide squash into two pieces by slicing through it horizontally (use a really sharp knife. It makes it easier). Peel each half with a peeler. Using a spoon (if you have a grapefruit spoon use that), scoop out seeds. Then cut squash into ¾-inch pieces. Place squash slices in a large saucepan, cover them with chicken stock, and bring to a boil. Cook over high heat for 2 minutes, then drain. Pour a thin layer of chicken stock on the bottom of a 9″ x 12″ baking dish and alternate layers of squash and Gruyère, saving some cheese for the top. Add salt and pepper to taste. Top with the remaining chicken stock and bake 30 minutes. Remove from oven, and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.
So yummy! I’ve made this several times and each time it gets better.
If you told me 10 years ago, I’d be eating squash, I would never believe you. But I am! And I’m loving it! I had no idea these fall vegetables could taste so lovely! I’m always looking for new recipes and when a friend recommended this Self Magazine butternut squash recipe, I jumped at the chance to try it. It was super easy (once I figured out how to cut the squash) and very filling.
8 oz whole-wheat penne
1 tablespoon olive oil
8 fresh sage leaves (Do not substitute dried, it doesn’t taste the same!)
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan (it’s ok to omit this, but it does enhance the flavors)
Cook penne as directed on package (we used spaghetti because we were out of penne, it worked just as well!). Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes (this took about 10 minutes for us). Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
I didn’t expect this simple dish to be as flavorful and wonderful as it was. The only two changes I’ll make are to add more onion and garlic. A great late fall early winter dish. Not to mention a wonderful introduction to the world of butternut squash. What new vegetable should we try next? Parsnips?