Zucca Gratinata with Parmesan and Sage

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch thick slices (500g) 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch thick slices (500g)
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 tablespoon fresh sage leaves, chopped 1 tablespoon fresh sage leaves, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the butternut squash slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. 3.
   Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. 4.
   In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the minced garlic and chopped sage leaves. Cook for 2-3 minutes, stirring occasionally.
5. 5.
   Remove the saucepan from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. 6.
   Arrange half of the roasted butternut squash slices in a baking dish. Pour half of the Parmesan and sage sauce over the squash. Repeat with the remaining squash and sauce.
7. 7.
   Bake the gratinata in the oven for 25-30 minutes, or until golden and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Butternut squash — Make sure to peel and seed the squash before slicing it. This will ensure a smooth texture in the final dish.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Sage — Opt for fresh sage leaves as they have a more vibrant flavor compared to dried sage.

Tips & Tricks

• For a crispy topping, sprinkle some additional grated Parmesan cheese and breadcrumbs on top of the gratinata before baking.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• Experiment with different types of squash, such as acorn or kabocha, for a unique twist on the dish.
• Serve the Zucca Gratinata as a side dish to roasted meats or as a main course with a fresh green salad.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Zucca Gratinata hot, straight from the oven, to fully enjoy its creamy and comforting flavors.

Presentation advice

Garnish the Zucca Gratinata with a few fresh sage leaves and a sprinkle of grated Parmesan cheese to add a touch of elegance to the presentation.