- 1 butternut squash - peeled, seeded, and cut into wedges
- 2 tablespoons olive oil
- 3/4 cup heavy cream
- 1/2 cup creme fraiche
- 2 cloves garlic cloves, pressed
- 1 bay leaf
- salt to taste
- freshly ground white pepper to taste
- 1 pinch white sugar
- 1 pinch ground nutmeg
- 2 tablespoons fresh parsley, or to taste
- 1 (8 ounce) package feta cheese, crumbled
- Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
- Distribute butternut squash wedges like shingles onto the prepared baking sheet.
- Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
- Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.
09/26/2019
recipepes.com
baked butternut squash with feta cheese, recipe
PT15M
PT1H
5
455 calories
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