Thursday, November 25, 2010

Mushroom and Butternut Squash Gratin

This really isn’t a recipe but a throw together dish packed with great autumn flavours. Sweet roasted butternut squash and silky onions, juicy fat slices of mushrooms & crunchy cheesy thyme breadcrumbs.

This is a good way of using up leftover root vegetables and it works with roasted parsnips or carrots. This works as a main meal but it also as a tasty side dish especially with chicken or pork. You can also add chestnuts, walnuts or hazelnuts to the breadcrumbs.

Ingredients
1 butternut squash cut into 2cm cubes
1 large onion sliced
1 clove of garlic sliced
few sprigs of thyme
3 large flat mushrooms roughly sliced
1 heaped tbsp cheese (your choice)
1tsp of olive oil/rape seed oil
2 thick slices of white bread
Salt and Pepper

Directions
Place the butternut squash in a roasting dish with the onions and garlic.
Season with salt, pepper and a drizzle of oil.

Place in the oven at 350F for 30 minutes, shaking every so often.
At the same time put the bread on the lower shelf of the oven to dry out for 5 minutes or so.

Pulse the dried bread with the cheese and thyme in a food processor with a drop of oil and a pinch of salt.

Remove the foil from the squash cover with a layer of mushrooms and then a layer of breadcrumbs.

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Created for Quest by Chris at:
foodelf.wordpress.com

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