This Butternut Squash and Parsnip Gratin is a cheesy delight.
Butternut Squash and Parsnip Gratin
Makes 8 servings
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- 4 tablespoons vegetable oil, divided
- 8 cups (1-inch) cubed peeled butternut squash
- 1 pound parsnips, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
- 1½ cups chopped onion
- 2 tablespoons chopped fresh sage
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup water
- ⅓ cup panko (Japanese bread crumbs)
- 1 tablespoon butter, melted
- ⅔ cup shredded fontina cheese
- ¼ cup grated fresh Parmesan cheese
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large skillet, heat 2 tablespoons oil over medium-high heat; add half of squash, half of parsnip, and half of onion. Cook, stirring frequently, until lightly browned, about 4 minutes. Spoon into prepared dish. Repeat procedure with remaining oil, squash, parsnip, and onion. Sprinkle with sage, salt, and pepper, and drizzle with ¼ cup water. Cover with foil.
- Bake until tender, about 45 minutes. In a small bowl, stir together bread crumbs and butter. Sprinkle cheeses and bread crumb mixture onto squash mixture, and bake, uncovered, until cheese is melted and top is lightly browned, about 10 minutes more.
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