Butternut Squash, Rosemary and Grape Bake

  • Yield 8 to 10 servings

Not only a fabulous entrée, small portions of this casserole can be a great afternoon snack option.

Ingredients

5 tablespoons extra-virgin olive oil
2 medium butternut squash (about 4 pounds), peeled and cut into 1-inch chunks or 4 pounds pre-cut butternut squash chunks (11 cups)
Kosher salt
Freshly ground black pepper
1/2 large red onion, cut into thin slices
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 cup chicken or vegetable broth
2 cups red or black seedless California grapes, stemmed and rinsed
2 cups fresh breadcrumbs
1/2 cup finely grated Parmesan

Instructions

  1. Preheat the oven to 375F. Grease a 13 x 9-inch baking dish.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the squash and season liberally with salt and pepper. Cook stirring occasionally, until browned, about 5 to 7 minutes. Transfer to the baking dish.  Repeat browning of remaining squash with another tablespoon of olive oil and more salt and pepper; transfer to baking dish.
  3. Heat another tablespoon of the oil in the skillet and add the onion and rosemary. Season with salt and pepper and cook until softened, about 5 minutes. Pour in the broth and scrape up any browned bits on the bottom. Bring to a simmer and pour into baking dish. Cover with foil and bake until squash is very tender, about 40 minutes.
  4. Raise the oven temperature to 450F. Remove the dish from the oven and remove the foil. Sprinkle the grapes over the top.  In a medium bowl, mix together the breadcrumbs, Parmesan and remaining 3 tablespoons olive oil and season with salt and pepper. Sprinkle over the squash. Bake until top is browned and bubbling, or about 10 to 15 minutes longer.
Tip: you can microwave a whole butternut squash for a few minutes to make it easier to peel.
Recipe courtesy of the California Table Grape Commission

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