The sweetness of the squash + the salty creaminess of the cheese = veggie side perfection. Give potatoes a break and make this scalloped squash instead!
Ingredients
1 tbsp. butter, softened
1 tsp. garlic powder
Large pinch cayenne pepper
1¼ c. heavy cream
1½ large butternut squash (about 4-lb.), peeled, halved, seeded, and thinly sliced
Kosher salt
Freshly ground black pepper
½ c. finely grated Parmesan, divided
1½ tsp. McCormick® sage, rubbed, divided
1 c. shredded cheddar
Instructions
Preheat oven to 400° with a rack in the top third of oven. Grease a 2-qt. shallow baking dish with butter. In a medium bowl, stir garlic powder and cayenne into heavy cream.
Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Sprinkle with ¼ cup Parmesan and ¾ teaspoon rubbed sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream mixture over squash and sprinkle with remaining ¾ teaspoon rubbed sage.
Cover tightly with foil and bake until squash is tender, about 55 minutes.
Uncover baking dish and sprinkle with cheddar and remaining ¼ cup Parmesan. Switch oven to broil. Broil until cheese is melty and top is golden, watching carefully as broilers vary in strength, about 6 to 10 minutes.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/scalloped-butternut-squash/