butternut squash and white bean gratin
Equipment: Food processor or box grater. 9 x 13" casserole dish. Large mixing bowl (optional)
  • Nonstick cooking spray
  • 1 lb. butternut squash, grated (I got the already-cubed kind and grated it with the food processor, but you can also use a box grater)
  • 1 15 oz. can white beans, such as cannellini
  • 3 sprigs fresh sage, minced (if you have leftover, fry 'em in a little olive oil and sprinkle them with sea salt for a garnish)
  • 2 T. olive oil
  • Sea salt & freshly ground pepper
  • 1 c. half-and-half or veggie broth
  • 1 c. sliced almonds (or other chopped or sliced nuts you like, just not peanuts)
  • 1 c. (4 oz.) grated Parmesan
  1. Preheat oven to 450 degrees F. Spray your casserole dish with non-stick spray.
  2. In a large mixing bowl (or you can do this right in the casserole), mix the grated squash, white beans, olive oil, minced sage, and a sprinkle of salt & pepper. Spread in an even layer. Pour the half-and-half or broth evenly over the top.
  3. Cover with foil and bake until the squash is tender and the cream/broth is bubbly and thick (mine took about 30 minutes). Remove from oven, remove foil, and sprinkle with Parmesan, then sliced nuts. Bake an additional 5-10 minutes, uncovered, until top is lightly browned. Let cool a few minutes before serving.
Recipe by radish*rose at http://radishrose.net/2014/11/18/butternut-squash-and-white-bean-gratin/