Scalloped Butternut Squash
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Put oven rack in lower third of oven and preheat oven to 350°F
2
Generously butter a 13- by 9-inch glass baking dish (3-quart capacity)
3
Stir together salt and pepper in a small bowl
4
Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks)
5
Peel squash and very thinly slice crosswise with slicer
6
Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture
7
Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture
8
Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper
9
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat
10
Discard thyme and pour cream evenly over squash
11
Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife
12
Bake squash until tender, about 45 minutes
13
Discard parchment and let squash stand 10 minutes before serving
14
If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula
15
Put oven rack in lower third of oven and preheat oven to 350°F
16
Generously butter a 13- by 9-inch glass baking dish (3-quart capacity)
17
Stir together salt and pepper in a small bowl
18
Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks)
19
Peel squash and very thinly slice crosswise with slicer
20
Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture
21
Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture
22
Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper
23
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat
24
Discard thyme and pour cream evenly over squash
25
Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife
26
Bake squash until tender, about 45 minutes
27
Discard parchment and let squash stand 10 minutes before serving
28
If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula
29
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928)
30
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928)