Scalloped Butternut Squash
The sweetness of the squash + the salty creaminess of the cheese = veggie side perfection. Give potatoes a break and make this scalloped squash instead!
Recipe type: Appetizer
- 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
- 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.