Butternut Squash Gratin
1 3-4 lb butternut squash, peeled and sliced thin
4 tbsp unsalted butter
1 leek, diced
2 cloves garlic
1 15-oz can Muir Glen® whole ground tomatoes or tomato sauce
1 cup half and half
1 tbsp fresh sage, minced
salt and pepper
Thin slices of butternut squash cooked with a rich tomato sauce. A perfect side dish for the fall or winter!
Preparation & Directions
Preheat oven to 350 degrees Fahrenheit.
Peel butternut squash. Use a mandolin slicer or very sharp knife to slice the neck of the squash into thin disks, about 1/8 of an inch thick.
Melt butter in a medium pot over medium heat. Add leek and garlic to the pot and simmer on medium until leek softens, about 8 minutes.
Add sage to the pot and season with salt and pepper. Then add tomatoes and half and half and bring to a simmer. Simmer for a few minutes to combine flavors.
Lightly butter or grease a 2 1/2 quart casserole dish. Add a layer of squash rounds to the bottom of the dish, overlaying them slightly.
Pour about a fifth of your tomato sauce over the squash, distributing it evenly.
Repeat with another layer of rounds and more broth building layers. You should get about 4-5 layers of squash in the dish.
Cover baking dish with foil and bake for 30 minutes at 350 degrees. Then uncover and bake for another 30 minutes.
Remove dish and let cool slightly before serving.