Butternut Squash And Celery Root Gratin

Name: Butternut Squash And Celery Root Gratin
Ingredients: Butter or pan spray, for pan; Salt and freshly ground black pepper; 1 butternut squash, approx. 1-1/2 pounds, peeled, cut in half lengthwise, and seeded; 1 celery root, 3/4 to 1 pound, peeled and cut into quarters; Leaves pulled from several branches of thyme; 1/2 large red onion, peeled and cut into thin slices; 2 tablespoons unsalted butter; 3/4 cup cream; 2 slices firm white bread, slightly stale, processed into coarse crumbs; 3 tablespoons finely chopped walnuts; 1/4 cup grated pecorino, asiago, or parmigiano-reggiano cheese; Handful of flat-leaf parsley leaves, coarsely chopped

12 ingredients

1 steps

Ingredients

Butter or pan spray, for pan
Salt and freshly ground black pepper
1 butternut squash, approx. 1-1/2 pounds, peeled, cut in half lengthwise, and seeded
1 celery root, 3/4 to 1 pound, peeled and cut into quarters
Leaves pulled from several branches of thyme
1/2 large red onion, peeled and cut into thin slices
2 tablespoons unsalted butter
3/4 cup cream
2 slices firm white bread, slightly stale, processed into coarse crumbs
3 tablespoons finely chopped walnuts
1/4 cup grated pecorino, asiago, or parmigiano-reggiano cheese
Handful of flat-leaf parsley leaves, coarsely chopped

Directions

1

["Preheat the oven to 450\u00b0F. Butter or spray a 1-1/2 quart gratin dish.", "Cut the flesh from the neck of the butternut squash into 1/8-inch-thick half-moons. Cut the seeded \"bowls\"" into 1/8-inch-thick slices and set aside separately from the half-moons.""