Squash Au Gratin with Toasted Nuts

Ingredients

  • 1 large butternut or other winter squash (2 to 2 ½ pounds)
  • 3 sprigs fresh sage
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 cup cream
  • 1 cup hazelnuts, pecans, or pistachios
  • 4 oz parmesan (1 cup grated)

Preparation

  1. Heat the oven to 450ºF.
  2. Cut the trimmed and peeled squash into chunks. Shred the squash in a food processor with a grating disk.
  3. Put the squash in a 9 × 13-inch baking dish and add the sage, olive oil and salt and pepper; toss and spread in an even layer. Pour cream over the top.
  4. Cover with aluminum foil and bake til squash is tender and cream is bubbly and thick, 15 to 20 minutes. Chop 1 cup nuts. Grate 1 cup Parmesan.
  5. Sprinkle the Parmesan then the nuts. Return to the oven and bake, uncovered, til lightly browned, about 5 minutes more.
  6. Let cool for a minute or 2 before serving.