Butternut-Squash Gratin With Black Walnut Crisp

Ingredients

• 2 small (about 2 pounds each) butternut squashes, peeled and cut into 1/2-inch dice (about 8 cups)
• 1 red onion, peeled and thinly sliced
• ¾ cup heavy cream
• 1 ½ cups grated fontina cheese
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 4 tablespoons chopped parsley
• 6 strips smoked bacon, diced
• 1 cup chopped black walnuts
• 1 cup bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    522 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 16 grams protein; 73 milligrams cholesterol; 1041 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat the oven to 375 degrees. In a large bowl, toss the squashes, onion, cream, cheese, salt, pepper and 2 tablespoons of the parsley. Scrape into a gratin dish or a medium-size baking dish. Set aside.
2. In a skillet set over medium heat, cook the bacon, stirring, until it is browned and crisp. Add the walnuts and cook, stirring, until they are lightly toasted. Add the bread crumbs and cook for another minute. Remove from the heat and stir in the remaining 2 tablespoons of parsley. Sprinkle the mixture evenly over the squash in the gratin dish. Bake until the squash is very tender and the topping is browned, about 40 minutes. Allow to cool slightly before serving.

1 hour