Butternut Squash au Gratin
Method
Serves 6 as a side dish
1. Preheat the oven to 180?C, gas mark 4, 350?F.
2. Peel the squash and cut in half lengthwise. Remove the seeds then slice crosswise into ½" (1cm) slices. Set aside.
3. Separate the onion rings and sauté in the butter for 5-10 minutes or until tender but not brown.
4. Grease a small (8" / 20cm) square baking dish with butter. Arrange half of the squash slices on the bottom and top with half of the pear slices. Repeat layers. Season lightly with salt and pepper. Cover with the cooked onions. Cover with foil and bake for about 45 minutes or until tender.
5. While the vegetables are baking, combine in a small bowl the breadcrumbs, bacon, walnuts, Parmesan, and the melted butter. Sprinkle over the vegetable mixture and bake, uncovered, for a further 15 minutes. Sprinkle with parsley if desired and serve.
Ingredients
A medium (24oz / 700g) butternut squash
1 large onion, peeled and sliced into rings
1 tablespoon butter
1 medium pear, peeled and thinly sliced
3 tablespoons bread crumbs
3 thin slices streaky bacon, crisp-cooked and crumbled
2 tablespoons chopped walnuts
1 tablespoon freshly grated Parmesan cheese
1 tablespoon melted butter
2 tablespoons fresh parsley, finely chopped (optional)
Salt and freshly milled pepper to season
