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A menu from the Froghaven Recipe Book

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Butternut Squash
Au Gratin

1 butternut squash
2 Tbsp olive oil
seasoned pepper
2 teas. sage (dried or fresh chopped)
2/3 cup low sodium chicken broth
1/2 cup parmigiano-reggiano
1/4 cup shredded Asiago cheese

Preheat oven to 400 degrees.
Cut stem ends from squash, slice thinly (about 1/2") and peel outer shell away. Discard seeds and fibers from interior.  Chunk meat of the squash into bite size pieces. Toss with olive oil, pepper and sage in a 1 quart casserole. Add chicken broth.  Bake, covered, for 30 minutes.  Stir in Parmesan cheese and top with Asiago. Roast, uncovered, for another 20 minutes until squash is tender and cheese is beginning to brown.


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