Squash, Pear, and Onion au Gratin
- Servings: 6
Slices of squash and onion are sprinkled with cheese and topped with crispy bacon in this memorable recipe that's sure to start conversations at your next potluck. Reynolds® Bakeware simplifies life when you need to bake and take a food. You can conveniently toss the pan when it's empty. Or leave behind the dish in Reynolds® Bakeware at the next potluck and avoid the hassle of bringing home a messy baking pan. Reynolds® Bakeware are sturdy with a nonstick coating. Their stylish bright blue aluminum exterior makes them an attractive addition to the buffet table, too.
- 1 1/2 pounds butternut, buttercup, or banana squash
- 1 large onion, sliced and separated into rings (1 cup)
- 1 tablespoon butter or margarine
- 1 cup thinly sliced, peeled pear (1 medium)
- 3 tablespoons fine dry bread crumbs
- 3 slices bacon, crisp-cooked, drained, and crumbled
- 2 tablespoons chopped walnuts
- 1 tablespoon grated Romano cheese
- 1 tablespoon butter or margarine, melted
- 2 tablespoons snipped fresh parsley (optional)
- Reynolds® Bakeware
Peel squash; slice crosswise into 1/2-inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds from squash. Set squash aside.
Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.
Arrange half of the squash slices in the bottom of a Reynolds® Bakeware 8x8-inch pan. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions.
Bake, covered, in a 350 degree F oven about 45 minutes or until nearly tender.
Meanwhile, in a small bowl combine bread crumbs, bacon, walnuts, Romano cheese, and the 1 tablespoon melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until squash is tender. If desired, sprinkle with parsley.
Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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