News
Sports
Finance
Lifestyle
Entertainment
Video
Travel
Cars
eBay
Jobs
Dating
Property
More sites
Make ninemsn your Homepage
Hot Topics:
Miranda Kerr
Cudo: 57% off five day Thai holiday!
Mobile
Messenger
Hotmail
Recipes
Ingredients
Avocado
Banana
Beef
Chicken
Lamb
Great rice recipes
Seafood
Search all recipes
Cuisines
Asian
French
Greek
Indian
Italian
Spanish
Thai
Cooking inspiration
Categories
Barbecue
Budget
Easy
Coles & Curtis
Healthy
Kids
Less than 15 mins
Food in pictures
How to
Tips & tricks
Expert advice
Cooking tips
Alana's blog
Pink Leopard blog
French Connection
How to bake bread
Making fresh pasta
Pancake perfection
More tips
Family
Everyday recipes
Coles & Curtis
Cooking with kids
recipes+
Delicious desserts
Easy soups
More family meals
Great family recipes
Healthy eating
Healthy recipes
News & features
Healthy choices
Special diets
Low fat recipes
Vegetarian recipes
Low carb recipes
Aussie food
More healthy tips
Entertaining
Party planning
Special occasions
Wine & cocktails
Summer entertaining
Grill a celebrity
Desserts to impress
More entertaining
How to make a Bloody Mary
Cooking videos
Table talk
Nut recipes
NINEMSN FOOD
>
Recipes
>
Nut recipes
Butternut, sage and parmesan gratin
Recipe~Finder
Cooking time
Less than 60 minutes
Healthy options
Healthy
Egg free
Gluten free
Nut free
Vegetarian
Serves
4
Type
Easy
Comfort food
Tools
Kitchen friendly view
Save this recipe
Print shopping list
Email this recipe
Conversion tool
Related recipes
Bluebag pritikin-style muffins
Pistachio meringues
Coffee and doughnuts
More nut recipes
By
Loukie Werle
Ingredients
1.5kg butternut squash, peeled and cut into large chunks
¼ cup (60ml) extra-virgin olive oil
3 large cloves garlic, chopped, handful fresh sage, chopped
1 cup (250ml) cream
90g grated parmesan
Preparation method
Preheat oven to 200°C (180°C fan).
Combine squash, oil, garlic and sage in a large bowl and season with salt and pepper. Toss well. Transfer to a lightly oiled gratin dish and roast for 40 minutes, or until tender. Remove from oven.
Pour over cream and scatter with parmesan. Return to oven and bake at 220°C (200°C fan) for 20 minutes, or until cream is bubbling and squash is golden.
Share
Tweet
Also in this section
Bluebag pritikin-style muffins
Pistachio meringues
Coffee and doughnuts
Flourless Lindt crunchy caramel, date and hazelnut cake
More inspiration
Rose scented white chocolate mousse with candied walnuts
I never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...
Valentine's treat: marinated strawberry and rose ricotta cheesecake glass
Like every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...
Curtis Stone: How to make a reduction
Recipe finder
Advanced search options
Recipes A-Z
Meal maker
Get great recipes on your mobile wherever you are.
Follow us on twitter @ninemsnFood
Alana Lowes: yoghurt flatbread
Curtis Stone: How to use prosciutto when cooking
Curtis Stone: How to make pastry dough
Top tips on how to cook for a crowd from the OzHarvest CEO Cook-off
How to get teenagers interested in cooking
Celebrate the Queen's diamond jubilee with a $150,000 whiskey
Valentine's Day breakfasts
News
Sports
Finance
Lifestyle
Entertainment
Video
Travel
Cars
eBay
Jobs
Dating
Property
More sites
About ninemsn
Careers at ninemsn
Advertise
Contact Us
Terms of Use
Privacy Policy
Other ninemsn businesses:
iSelect
RateCity
msnNZ
Cudo
© 1997-2012 ninemsn Pty Ltd - All rights reserved
