author: sarahjane
created: 2004-07-19 15:42:50
servings:
notes:
Perfect for Thanksgiving. I’ve also made it with cheddar and pecans instead of fontina and black walnut. It’s all good. From the NYTimes magazine
recipe:
8 cups butternut squash, peeled and diced 1 red onion, thinly sliced ¾ cup non-fat yogurt 1 ½ cups fontina cheese, grated 2 tsp salt ½ tsp pepper 4 tbsp parsley, chopped 6 strips smoked bacon, diced 1 cup walnuts, chopped 1 cup bread crumbs 1. Preheat oven to 375. In large bowl, toss squash, onion, yogurt, cheese, salt, pepper and 2 tsp parsley. Scrape into gratin dish. Set aside. 2. Cook bacon over medium heat until crisp. Add walnuts and cook until lightly toasted. Add bread crumbs and cook for another minute. Remove from heat and stir in remaining 2 tsp parsley. Sprinkle mixture over squash. Bake until squash is very tender and topping is browned, about 40 minute. Cool slightly before serving.