Fall favorite side dish with a flavorful crunch.
Butternut Squash Almond Gratin
Savories & Sides
1 butternut squash (2-2-1/2 lbs.)
1/2 cup low-fat milk
salt and pepper
3 tablespoons butter
2/3 cup Mandelin Blanched Slivered Almonds
1/3 cup sliced green onions
1/4 to 1/2 teaspoons hot pepper sauce
2/3 cup unseasoned dry bread crumbs
1 teaspoon dried thyme
Heat oven to 375°.
Half squash vertically and remove seeds. Place cut sides down in shallow baking dish; add 1/4-inch water. Cover with aluminum foil. Bake about 45 minutes until thickest part of squash is just tender when pierced with pick.
Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Mix in milk and season with salt and pepper.
Spoon an even layer in shallow 1-1/2-quart baking dish. Meanwhile, melt butter in nonstick skillet over medium heat; add almonds. Cook and stir, 3 to 4 minutes, until almonds are lightly browned. Mix in onions and pepper sauce; cook 1 minute. Mix in breadcrumbs and thyme. Cook and stir 2 minutes. Cover squash with almond mixture in an even layer.
Bake in center of oven, 20 to 25 minutes, until squash is heated through and almond mixture is browned and crisp.
Almond Board of California