Butternut Squash Gratin

This... is not me.

I am not one of those people who can pick up a vegetable and instantly know a bajillion different recipes to use it with.  I do not do that.  Perhaps, that is why I always have a weird fruit or vegetable in my house that I stare at and stare at until it finally turns to mush and rots away.  I always by them with the intention of trying something new, and then ultimately, never do.

Laziness.

This blog has undoubtedly changed a lot of that for the better.  Nowadays, I find a ton of recipes I want to try first, then hit the grocery store for veggies.  Butternut squash was one of those veggies.

I'm seeing tons of it being used around and truthfully, I'm quite the newbie when it comes to this gourd.   I've tried other squash varieties, but I am bound and determined to give this orange baby a try.

I wanted to start with something relatively easy.  Something that didn't involve a total of thirty-seven different pieces of kitchen equipment.  Something that didn't have the recipe steps separated in chapter form.  Something I could get done easy and fast.  Because as you know, if it's not easy and fast, it's likely to deter me from ever trying again.

I'm just that kind of girl.

So, I set out to make this with one singular piece of equipment:  a skillet.  Something that I don't often do, but for the sake of efficiency, really need to start doing a lot more.  I mean, how easy is it to transfer a skillet from the stovetop into the oven and be done with it?

After this, I can definitely tell you that I'm on the butternut squash train.  Full speed ahead, my friends.  I'm in love with this skillet dish and energized with the need to try more.

Will you come along for the ride with me?



Butternut Squash Gratin

1 butternut squash, cubed
1 red onion, minced
2 tbsp olive oil
1 cup mushrooms, roughly chopped
1 tbsp sage leaves, minced
1 1/2 cups grated swiss cheese
1/4 cup parmesan cheese
1/4 cup panko bread crumbs
Salt & Pepper to taste



Preheat oven 400F.

In a small bowl, combine parmesan and bread crumbs.  Set aside.

In a skillet over medium-low heat, cook onions in olive oil for 10 minutes.  Add the squash and cook until soft, stirring occasionally.  Add mushrooms and cook an additional 1-2 minutes.

Stir in sage, swiss cheese and seasoning.  Once the swiss begins to melt between the vegetables, remove from heat.  Sprinkle the bread crumb mixture onto the top of the skillet.

Bake 15-20 minutes.




Listening to:   Eric Clapton - Layla