Butternut Tomato Gratin Recipe

Butternut Tomato Gratin

2 1/2 to 3 pounds butternut squash (about two medium)
large onion, chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 can (14.5 ounces) diced tomatoes, drained
1 1/2 cups sharp white Cheddar cheese

Preheat oven to 400 degrees. Poke through squash skin with a fork or sharp knife a few times to let steam escape while baking. Place whole squash in a large baking dish, and bake until just tender to the touch, about 45 minutes. Remove from oven and cool enough to handle. Cut in half lengthwise. Scoop out the seeds and discard. Scoop out the squash flesh, cut into bite-size pieces, and place in buttered 3-quart casserole dish (or, as a variation, leave the meat in the shell). Set aside.

Cook onions in butter and olive oil over medium-low heat until tender and lightly browned, about 8 minutes, adding the garlic during the last 3 minutes of cooking. Spoon onion mixture over squash. Top with tomatoes. Bake at 375 degrees, covered lightly with foil, for about 20 minutes or until heated through and bubbly. Uncover, sprinkle with cheese, and bake an additional 10 minutes or until cheese is melted. Serves 8.