This is a great side dish for your Thanksgiving dinner. I know that cutting and peeling butternut squash is a time-consuming task. Luckily, many grocery stores (Trader Joes for example) sell it already peeled and chopped. If you buy a whole squash you can peel it with a vegetable peeler and microwave for 1 minute to make it easier to chop.
For Butternut Squash & Parmigiano Bake you will need day-old focaccia buy some mix here, and cooked (either steamed or roasted) butternut squash.
Place 2 cups of 1/2-inch cubed, peeled and cooked butternut squash in a saute’ pan with 1 Tbs olive oil, 1/4 cup chopped onion, 1 garlic clove, minced and 2 fresh sage leaves. Cook over medium heat, stirring occasionally for about 10 minutes to caramelize the squash. Sprinkle with a dash of sea salt.
In a medium bowl, beat together, 2 cups milk, 2 eggs, 1/2 cup grated Parmesan cheese, 1/2 teaspoon sea salt, dash white pepper and a dash of ground nutmeg. Stir in cooked butternut squash. Place 2 cups 1/2-inch cubed day-old focaccia bread -original or rosemary flavor- in a greased 9×9-inch baking dish. Pour egg mixture on top. Cover and refrigerate 4 hours or overnight. Bake at 350*F. for 45 minutes.
Cook, Eat, Laugh…Claudia