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| Baked Butternut Squash with Feta Cheese |
"This is certainly one of my favorite fall dishes: baked butternut squash with a creamy, cheese topping. Try it! You might not remorse it."
Ingredients :
- 1 butternut squash - peeled, seeded, and cut into wedges
- 2 tablespoons olive oil
- 3/4 cup heavy cream
- half cup creme fraiche
- 2 cloves garlic cloves, pressed
- 1 bay leaf
- salt to taste
- freshly floor white pepper to taste
- 1 pinch white sugar
- 1 pinch floor nutmeg
- 2 tablespoons sparkling parsley, or to taste
- 1 (eight ounce) package deal feta cheese, crumbled
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- Preheat the oven to 425 stages F (220 levels C). Grease a rimmed baking sheet with olive oil.
- Distribute butternut squash wedges like shingles onto the prepared baking sheet.
- Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, carry to a boil, and simmer for five mins. Season with salt, pepper, sugar, and nutmeg. Pour cream combination over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
- Bake inside the preheated oven until gratin is browned on top and squash is cooked via, 20 to twenty-five mins.
Notes :
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