Butternut Squash Gratin

This is an amazing side dish for Thanksgiving, the holidays, or anytime. There are never any leftovers when I make this.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.

Step: 2

Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.

Step: 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.

Step: 4

Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.

Step: 5

Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.

Per Serving: 176 calories; protein 2.4g; carbohydrates 21.7g; fat 10.1g; cholesterol 28mg; sodium 238mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .