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This is one of my favorite fall dishes: baked butternut squash with a creamy, cheese topping. Try it! You won't regret it.

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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.

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  • Distribute butternut squash wedges like shingles onto the prepared baking sheet.

  • Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.

  • Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.

Nutrition Facts

586 calories; protein 12.7g; carbohydrates 35.6g; fat 46.9g; cholesterol 152.4mg; sodium 710.9mg. Full Nutrition
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