1. Preheat Oven

   Preheat the oven to 375F.

   Connect Oven
2. Prepare Ingredients

   Tip: Peel the butternut squash and slice the top into rings about 1/4" thick. Once you get down to the base, scoop out seeds and slice crescents into the same thickness. Add shallots and walnuts to a large bowl.

   • 1 , peeled, cut into 1/4" thick slices Butternut Squash
   • 1 , peeled, julienned Fresh Shallot
   • 1 cup , roughly chopped Walnuts
3. Prepare Gratin Filling

   Set aside 1 cup of cream. Add ingredients to the bowl with shallots & nuts. Mix well. Add in butternut squash and remaining 1 cup cream, mix until well coated.

   • 2 cups , divided Heavy Cream
   • 1 cup , grated Parmigiano Reggiano Cheese
   • 1/2 tsp Grated Nutmeg
   • 1 1/2 Tbsp Extra Virgin Olive Oil
   • 8 , hand torn Fresh Sage Leaves
   • 4 , leaves removed Garden Fresh Thyme
   • 1 Tbsp Kosher Salt
   • 1 tsp Black Pepper
4. Assemble, Cook & Serve

   Layer all of the squash into a baking dish, top with sage and olive oil. Bake at 375F for 1 hour or when a toothpick pierces the squash easily. Top with grated parmesan & serve!

   • 12 , hand torn Fresh Sage Leaves
   • 1 Tbsp Extra Virgin Olive Oil
   • to taste Parmigiano Reggiano Cheese

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	Amount per serving	Daily value percentage
Calories	490 kcal
Total Fat	37 g	47%
Total Saturated Fat	15 g	77%
Unsaturated Fat	22 g
Cholesterol	60 mg	21%
Sodium	1520 mg	70%
Total Carbohydrate	24 g	9%
Fiber Total Dietary	5 g	18%
Sugars Total	6 g
Good Source: Protein	15 g	30%
Good Source: Vitamin C	33 mg	35%
Good Source: Calcium	431 mg	35%

Load More

	Amount per serving	Daily value percentage
Iron Fe	2.5 mg	15%
Vitamin D	0.8 µg	4%
Potassium K	720 mg	15%
Vitamin E	3.5 mg	25%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.2 mg	15%
Niacin	2 mg	15%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.4 mg	25%
Folate (B9)	68 µg	15%
Vitamin B-12	0.4 µg	15%

By Innit Culinary Team