Baked Butternut Squash with Feta Cheese
This is one of my favorite fall dishes: baked butternut squash with a creamy, cheese topping. Try it! You won’t regret it.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
Step: 2
Distribute butternut squash wedges like shingles onto the prepared baking sheet.
Step: 3
Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
Step: 4
Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.
NUTRITION FACT
Per Serving: 586 calories; protein 12.7g; carbohydrates 35.6g; fat 46.9g; cholesterol 152.4mg; sodium 710.9mg.
The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.
This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .
