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RECIPE: Butternut Squash Gratin

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Submitted by: Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars
 
Ingredients:recipe_Korbel_butternut-squash-gratin
  • 1 large butternut squash, peeled, seeded and cut into 1 inch cubes
  • 2 T extra virgin olive oil
  • Salt and black pepper to taste
  • 1 cup grated Asiago Cheese
  • 1 cup basil pesto (store bought is fine)
  • Olive oil no stick spray
Instructions:
Spray the bottom and sides of an 8 inch casserole dish, set aside. Preheat the oven to 350º.
Toss the squash with the olive oil to coat evenly. Sprinkle with salt and pepper. Pour into a baking dish and cover with foil. Bake until squash is tender. Let cool slightly before pureeing in a food processor (1/2 amount at a time). When the squash is smooth, add 4 T cheese and pour into the 8 inch casserole dish. Top the squash with ½ cup pesto and continue with the next layer of squash/asiago. Finish with pesto on top and a sprinkle of remaining cheese.
Bake for 30 minutes or until golden brown edges appear. Serve immediately.
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Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily. www.korbel.com 
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