2000s Recipes + Menus

Parmesan-Roasted Butternut Squash

  • Active time:10 min
  • Start to finish:1 hr
November 2008
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

View more of our favorite recipes from this issue.
  • 2 1/2 lb butternut squash, peeled and cut into 1-inch pieces
  • 3/4 cup heavy cream
  • 3 sage leaves
  • 2/3 cup grated Parmigiano-Reggiano
  • Preheat oven to 400°F with rack in middle.
  • Toss squash with cream, sage, 1 tsp salt, and 1/4 tsp pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.
  • Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ note: Butternut squash can be cut 1 day ahead and chilled in sealable bags.
Subscribe to Gourmet