Nine times out of ten, by this time in December, we have snow on the ground. At the moment we have rain and very green grass. Supposedly we will be seeing some snow on Christmas. Fingers crossed.
I may regret that last statement come February. By that time I'll be missing vibrant greens, and all other colors besides white and brown. I'll also be craving the elusive sunshine.
For now, and for then, I'll get my daily dose of color and sunshine in food form. This Roasted Butternut Squash Gratin is a delight for the eyes. A comforting dose of warmth for the tummy.
A perfect side dish for your holiday table. It's so simple to put together, you'll be making it more often than you can imagine. Enjoy!
Here's the recipe:
Parmesan Roasted Butternut Squash Gratin
(adapted from epicurious)
4 C butternut squash, peeled and cut into cubes
2 heaping T sage, cut into strips (chiffonade)
3/4 C heavy cream
1 t salt
1/2 t pepper
1 C grated parmesan cheese
Preheat oven to 400℉.
In a baking dish, toss together your butternut squash, sage, heavy cream and salt and pepper. Cover and bake for 30 minutes.
After 30 minutes, stir in your parmesan cheese. Return to the oven and bake, uncovered until squash is fork tender (approximately 20-25 minutes). Allow the dish to stand for a few minutes before serving. Enjoy!