Butternut Squash Gratin

This is a tasty accompaniment to almost anything and it's a pretty color!  You can't ask for much more from a side dish.  Butternut squash is great - available year-round, nice nutty taste and it lends itself to many sauces and styles BUT don't wrestle with it in its original form!  I have wasted a lot of time and effort peeling, cleaning and cubing these toaster-sized vegetables.  Just buy the already-cubed-and-bagged packages, either frozen or in the produce department.  You're welcome.

4 servings

13 calculated points

Ingredients

• 4 Tbsps. unsalted butter, plus more for greasing baking dish
• ½ cup breadcrumbs
• ⅓ cup freshly grated Parmesan cheese
• 1 large butternut squash, peeled and cut into 3/4-inch cubes, making about 5 cups
• 2 tsps. minced garlic
• 1 Tbsp. all-purpose flour
• ½ tsp. salt
• Pinch of freshly ground black pepper
• ½ cup half-and-half

Directions

1. Melt 2 tablespoons of the butter in a small saute pan. Add the breadcrumbs and toast over medium heat until golden, 3-4 minutes. Cool, and toss in a small bowl with the cheese.

2. Preheat the oven to 375 degrees. Melt remaining 2 tablespoons of butter. Place the squash in a large bowl and toss with the garlic, melted butter, flour, salt and pepper.

3. Butter a small baking dish and spoon the mixture into it. Pour the half-and-half over, cover and bake for 30 minutes.

4. Remove from the oven, sprinkle the breadcrumbs evenly over the top and continue to bake, uncovered, until golden-brown and crisp, about 15 minutes. Test for doneness with a paring knife; the squash should be completely tender. Let sit for a few minutes before serving.