The Pioneer Woman Tasty Kitchen
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Butternut Squash Gratin

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Level: Easy

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Description

With only 3/4 cup of lowfat milk and a cheese crust, this is a much healthier take on the traditional wintry gratin. I promise you won’t miss the heavy cream, butter, and bread crumbs!

Ingredients

  • 1 whole Medium Butternut Squash, Peeled, Seeded, And Cut Into 1/4 Inch Slices
  • 1 whole Thimble-sized Shallot, Diced
  • 1 clove Garlic, Finely Minced
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 1 cup Shredded Fontina Cheese, Divided
  • ¾ cups Lowfat Milk (1 Or 2%)
  • 2 ounces, weight Goat Cheese

Preparation

Preheat oven to 375ºF. Toss together squash, shallot, garlic, salt, pepper, and half of the fontina cheese, and place in an even layer in an 8×8″ casserole dish. Pour milk over squash mixture and press squash down with the back of a spoon. Bake for an hour, pressing squash down every 20 minutes. After an hour, top with remaining fontina and crumble goat cheese over it. Return to the oven and bake for 20 more minutes, or until brown and bubbly. Let rest for 5 minutes before serving.

2 Comments

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momof3 on 1.29.2011

This sounds delicious!

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bleammel on 1.26.2011

Sounds great, can’t wait to try it!

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