Food Friday: Rosemary-Parmesan Butternut Squash Gratin

Yes, it's a heck of a name, but it sure is tasty, to the adults in the house anyway.  No surprise that my picky teenager won't eat it.  That's okay, though!  More for the people who do like it.  :)  I got this recipe from Catherine Newman.  She is amazing and I have never made anything of hers that turned out bad.  I hope you enjoy it too.

Rosemary-Parmesan-Butternut-Squash-Gratin


1 butternut squash (2 1/2 pounds), peeled, seeded, and cut into 1-inch chunks
3/4 cup heavy cream
3/4 teaspoon salt (I use iodized sea salt, if you are using Kosher salt, double the amount, or leave it out)
1/2 teaspoon freshly chopped rosemary (or dried, if that's what you've got)
Black pepper
3/4 cup freshly grated Parmesan cheese

Heat the oven to 400 and grease a casserole dish.  (I always use non-stick spray)

Arrange the squash in the casserole. Combine the cream, salt, rosemary, and black pepper, whisk it with a fork, then pour it over the squash. Toss the squash a bit to coat each piece with the cream mixture (Catherine and I use our hands for this), then cover tightly with foil and bake in the middle of the oven for half an hour.

Somehow, I managed to not take any other pictures of this... Anyway, here it is ready to go into the oven.

Uncover the squash, gently stir in half the cheese, sprinkle the remaining cheese on top, and bake, uncovered, another 15 minutes or so, until the top is browned and the squash is tender when you pierce it with a knife. Allow the casserole to stand for 5 minutes before serving so that the cream can thicken up.