Currently viewing the tag: "butternut"
Thick rounds of butternut squash pan seared and roasted are paired with a fresh, herby gremolata variant, then toasted hazelnuts or raw pine nuts are added to light the nutty flavor of the squash a little higher. Use this as a side instead of a starch, or as an entrée on a meatless Monday.
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Here, Butternut squash slices replace potatoes in variation of a typical gratin. Vegetable stock stands in for the usual dairy, and bread crumbs are there to soak up moisture and add some texture and loft. Chard adds a contrast to the sweetness of the squash, and you could mix potato slices into the squash slices if you wish to tone the sweetness down as well.
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