Whipped Butternut Squash Gratin

Name: Whipped Butternut Squash Gratin
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash; 1/2 cup sour cream; 1/4 cup parmesan cheese; 1 cup shredded mixed cheeses I used italian blend; 1/2 tsp garlic powder; 1/2 tsp black pepper; 1 tsp lemon juice; 2 tbsp butter; 1 tsp hot sauce such as franks hot sauce; 2 tbsp chopped chives; 3 strips of bacon choppedinti large chopped pieces

fenway @Fenway

Creamy, lush and delicious. It is a great side dish for any meat entree or a light entree with bread and a salad!

fenway @Fenway

Creamy, lush and delicious. It is a great side dish for any meat entree or a light entree with bread and a salad!

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Ingredients

1 hour 30 mins

4 servings

1 mediumbutternut squash
1/2 cupsour cream
1/4 cupparmesan cheese
1 cupshredded mixed cheeses I used italian blend
1/2 tspgarlic powder
1/2 tspblack pepper
1 tsplemon juice
2 tbspbutter
1 tsphot sauce such as franks hot sauce
2 tbspchopped chives
3strips of bacon choppedinti large chopped pieces

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Steps

1 hour 30 mins

1

Preheat oven to 425. With a sharp knife stab a hole in squash to vent, roast on foil lined baking sheet about 45 to 60 minutes until soft.
2

When cool enough to handle, peel, cut in half, remove seeds and place flesh in food processor.
3

Add to squash half of the italian and parmesan cheese, the sour cream, butter, lemon, pepper, garlic powder and red hot, add salt if needed to taste. Puree in processor and put mixture in a well greased baking dish big enough to hold it all. Top with remaining cheese and chives and bacon.
4

At this point you can refrigerate up to 2 days.This is a really good do ahead dish for the holidays, we have it every year.
5

When you want to bake it, preheat the oven to 425.Have squash at room temperature and bake 25 to 40 minutes just until hot and puffed.

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Cooksnaps

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fenway @Fenway

on October 16, 2013 19:11

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.