courtesy Whole Foods
Ingredients
1 1/2 lbs butternut squash
2 tbsp EVOO
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp minced fresh parsley
1 tsp minced fresh sage
3 eggs
1/2 cup low-fat milk
2 oz Manchego cheese, grated (1/2 cup)
salt and freshly ground pepper to taste
1 oz Parmesan cheese, divided (1/4 cup)
Preheat oven to 425˚F. Cover a baking sheet with foil and brush lightly with EVOO. Cut squash in half, scoop out the seeds and stringy membranes. Brush the cut side with EVOO and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with steel blade or finely dice. You should have about 2 cups of pureed or finely diced squash.
Turn the oven down to 375˚F and oil a 2-quart gratin or baking dish with EVOO. Heat remaining oil over medium heat in medium heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring until fragrant, 30 seconds to a minute. Stir in the parsley and sage and squash, and remove from heat. Season to tast with salt and pepper.
Beat the eggs in a large bowl and whisk in milk. Add 1/2 tsp salt and freshly ground pepper to taste. Stir in the squash mixture and the Manchego. Taste and adjust seasonings. Scrape into the prepared backing dish and sprinkle the Parmesan over the top.
Bake 30-40 minutes, until lightly browned on the top and sizzling. Serve hot, warm or room temp.
Advanced preparation: You can make this up a day ahead and reheat in a low oven.
