Scalloped Butternut Squash
Total Time
Prep: 15 min. Bake: 40 min.
Yield
6 servings
Not only is this winning recipe delicious, it has just five hardworking ingredients. I make it at least once a month and receive nothing but compliments every time. If you don't have heavy cream, you can substitute half-and-half or whole milk. —Dee James, Oklahoma City, Oklahoma
Ingredients
- 1 medium butternut squash (about 3 pounds), peeled
- 1 shallot, finely chopped
- 2 cups (8 ounces each) shredded Gruyere cheese or Swiss cheese
- 2 cups heavy whipping cream
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
Directions
- Preheat oven to 375°. Cut squash widthwise into 1/4-in. slices. Arrange half the slices in a single layer in a greased 13x9-in. baking dish, overlapping as needed. Sprinkle with shallot and 1 cup cheese. Top with remaining squash slices and 1 cup cheese. In a small bowl, combine cream, salt and pepper; slowly pour into baking dish near edge of pan.
- Bake, covered, 25 minutes. Uncover and bake until squash is tender, 15-20 minutes longer.
Nutrition Facts
3/4 cup: 659 calories, 53g fat (33g saturated fat), 174mg cholesterol, 1158mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 27g protein.
Not only is this winning recipe delicious, it has just five hardworking ingredients. I make it at least once a month and receive nothing but compliments every time. If you don't have heavy cream, you can substitute half-and-half or whole milk. —Dee James, Oklahoma City, Oklahoma
Recipe Creator
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