Recipe - Butternut Squash Gratin

November 14, 2008 by Curt Siters

Bold. That is the only way I can describe this recipe. I had the opportunity to taste it at the Williams-Sonoma in Asheville, NC. At first I didn't know what to make of it, then I tried it again and wow. It was good.

This recipe could make a good addition, or replacement, at your holiday dinner table. It is adapted from Giada DeLaurentiss' Giada's Family Dinners. 

Ingredients

• 1 jar Williams-Sonoma Butternut Squash Puree
• 1/2 cup Williams-Sonoma Basil Pesto* (the best I've ever tasted)
• 1/2 cup Parmesan Cheese - Williams-Sonoma has top notch Parmigiano-Reggiano that you may want to give a try
• butter

Directions

Preheat oven to 350 degrees.

 In a greased 8x8 baking dish, spread a layer of Butternut Squash Puree (1/2 jar). Top with 1/4 cup basil pesto and spread over the squash. Sprinkle 1/4 cup of Parmesan cheese. Repeat with the remaining squash, pesto and cheese.

Take a knife or skewer and swirl it through the gratin to mix the layers. Top with more Parmesan and dot with butter. Bake for 40 minutes. Serve as a side dish or as a spread for crostini or bruschetta.

* I couldn't find the Basil Pesto online, however, I know it is available in their retail stores.

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Curt Siters is an Independent Associate for Pre-Paid Legal Services, Inc. He is also aYoung Living Essential Oils Independent distributor and publishes articles on YourWebReference and at TheVeryEssence. He also does web work such as website design, website maintenance and SEO for websites.

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