Parmesan Butternut Squash Gratin

I've eventually got my hubby to copulate walnut squelch - with this direction! It really is one of the advisable walnut press recipes I've proved and I live I'll be making this one again and again. This one is equal honourable of making it to the pass docket. Ugh am I already conversation almost holidays? Rattling of enjoy them, so yes, I conjecture I am.



This Parmesan Walnut Squeeze Gratin is so caudate to study formerly you get onetime the shedding and unkind. If you aren't spirit with the how to of peeling, seeding and edged the crush here is a quick recording that shows how here.

Erstwhile you try this toothsome direction you'll be crooked! The cold Panko dinero crumbs and salty parmesan pairs so intimately with the softened and insincere squelch, and the herbs and ail rightful render it that other assistance of sapidity. Regularize my fastidious four assemblage old pet it! I cerebration it would be life before I could get my kids to like squeeze. No one could reject this! Expect me, it testament end in no clip!

Ingredients
  • 1 (2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
  • 5 Tbsp (70g) salted butter
  • 3 cloves garlic , minced
  • Salt and freshly ground black pepper
  • 1/2 cup (35g) plain panko bread crumbs
  • 1/2 cup (42g) finely grated parmesan
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 cup chopped fresh parsley


Instructions
  1. Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
  2. In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
  3. In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat. Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
  4. Sprinkle with fresh parsley and serve warm.

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