Gluten-Free Butternut Squash Gratin
- Yield: 6 servings
- 2tablespoons olive oil
- 1tablespoon maple syrup
- 1teaspoon minced fresh garlic
- 1/2teaspoon coarse salt
- 1/2teaspoon freshly ground black pepper
- 1pinch cayenne pepper
- 4cups butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1cup peeled and diced sweet onion
- 1/2cup chicken broth
- 1/2cup grated parmigiano-reggiano cheese
- 2tablespoons heavy cream
- 1tablespoon chopped fresh sage (or 1 to 2 teaspoon dried)
- 1/2teaspoon dried thyme
- Salt and freshly ground black pepper
- Preheat the oven to 425 F. Place the rack in the bottom third of the oven. Line a large baking sheet with foil and grease with oil or cooking spray.
- In a large mixing bowl, combine the oil, maple syrup, garlic, salt, pepper, and cayenne pepper. Add the squash and onions and toss until coated in the mixture.
- Spread out the vegetables in a single layer on the prepared baking sheet. Roast, tossing occasionally, until the vegetables are lightly browned and caramelized, about 25 minutes.
- While the vegetables are roasting, combine the broth, cheese, cream, sage, and thyme in a medium-sized mixing bowl. Set aside.
- Remove the vegetables from the oven and toss with the broth mixture in the bowl. Transfer to a medium-sized casserole dish and bake at 400F for 20 minutes. Season with the salt and pepper, to taste. Serve hot.
Reprinted with permission from The Gluten-Free Good Health Cookbook by Annalise G. Roberts and Claudia Pillow, PhD, Agate Surrey, 2010.