This delicious, European-inspired French gratins dish is a hearty and satisfying meal made with butternut squash, parmesan cheese, breadcrumbs, pecans and butter – eggs-free and soy-free.
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose | gluten |
⏱ 61 mins – easy
🍽 4 servings – 489 kcal per serving
| Serving
307g |
Fat
31g |
Sat. fat
13g |
Sodium
839mg |
| Carbs
41g |
Fibers
7g |
Sugars
6g |
Proteins
16g |
INGREDIENTS
- ¼ tsp black pepper
- ½ tsp salt
- 2 lb butternut squash
- 4 oz parmesan cheese
- 2 oz breadcrumbs
- 2 oz pecans
- 2 tbsp thyme leaves
- 2¼ oz butter
TOOLS
- 1 knife
- 1 spoon
- 1 bowl
- 1 baking dish
- 1 oven
- 1 wooden spoon
- 1 peeler
- 1 grater
STEPS
Peel the butternut squash with a peeler.
Cut the peeled butternut squash in half.
Deseed the butternut squash halves with a spoon.
Cut the deseeded butternut squash halves into 1-inch cubes.
Grate the parmesan cheese with a grater.
Chop the pecans, thyme leaves, and 2 oz of butter.
Put the grated parmesan cheese, chopped pecans, breadcrumbs, and chopped thyme leaves in a bowl. Then stir with a wooden spoon to get a cheese-herb mixture.
Grease a baking dish with the remaining butter. Spread the butternut squash cubes over the baking dish. Sprinkle with salt and black pepper. Then scatter the cheese-herb mixture and chopped butter on top.
Preheat the oven to 400°F for 18 minutes.
Place the baking dish in a hot oven and bake for 45 minutes.
Turn off the heat and remove the baking dish from the oven.
It’s ready to be served !
