Cheesy Squash Gratin
This cheesy squash gratin is anything but ordinary! Mixed with some Parmesan cheese and topped with panko breadcrumbs. This is surely a crowd pleaser!
Servings 1 casserole
Equipment
- 13 x 9 inch baking dish
- cutting board
- paring knife
- large non-stick skillet
Ingredients
- 2 tbsp unsalted butter or ghee
- avocado oil cooking spray
- 1 large butternut squash halved, seeded, cut into 1 inch chunks
- 1 medium white onion chopped
- 5 garlic cloves minced
- 2 tsp kosher salt divided
- 6 oz frozen and thawed or fresh spinach
- 1 tbsp thyme
- 2 cups coconut cream
- 4 oz Parmesan cheese grated
- ½ cup panko bread crumbs
Instructions
- Place oven racks in upper and lower thirds of the oven and preheat to 400°F. Spray a 13 x 9 inch baking dish and arrange squash in the dish.
- Heat 2 tbsp of ghee or unsalted butter in a large skillet over medium heat. Add onion, garlic, and ½ tsp of salt and cook; stirring often, until onion is softened and starting to turn golden brown; about 8 to 10 minutes.
- Stir in spinach and thyme and cook; stirring occasionally for about 1 min. Using tongs, transfer onion mixture over the squash.
- Combine coconut cream, and three quarters of the Parmesan, and 1½tsp kosher salt in the skillet and cook, stirring until hot, about 3 minutes.
- Carefully pour over the squash, and using tongs to turn and coat squash evenly. Cover with foil and place on lower rack of oven and bake for 25 to 30 min.
- Remove foil and sprinkle with panko and remaining Parmesan evenly on top, continue cooking for another 18 to 22 minutes. Until squash is tender.
Notes
How can my kids help? Teach child how to use tongs and toss every to coat. Have them help you measure out all the ingredients.