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Butternut Squash & Corn Gratin

Main Ingredient: Butternut Squash

Secondary Ingredient: Corn


Alison Rosen

Ingredient List

1 c. chopped onions
2 T. olive oil
1 butternut squash cut into ¾” cubes
2 c. frozen corn
1 small bell pepper, chopped
8 oz. Monterey jack cheese with chillis, shredded
2 T. flour
1 ½ c.. milk
1/3 c. bread crumbs
1/3 c. grated parmesan cheese
2T. chopped chives
½ c. canned pinto beans, drained


Chop all veggies. Saute onions in olive oil until transparent. Add squash and sauté for about 4 minutes. Add peppers and sauté for about 4 more minutes. Add beans and corn. Salt & pepper to taste. Layer the squash mixture and cheese mixture in a 9x12 casserole (i.e. squash, cheese, squash, cheese). Stir the flour and milk together and pour onto casserole. Mix the parmesan cheese, bread crumbs and chives and sprinkle over the top. Bake uncovered for 40-45 minutes.

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