Butternut Squash Gratin

This recipe is from my Williams-Sonoma cookbook. It is a great side dish, but it can also be used as a vegetarian main course with a salad. I think it makes a great addition to a holiday meal. The bread crumb topping is crisp, and the squash is flavorful and savory.

3 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
3 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes
2 tablespoons minced fresh flat-leaf parsley
salt and freshly ground black pepper
1/2 cup shredded Gruyere*
1/2 cup fresh bread crumbs*

*I like to increase the amount of bread crumbs and cheese, but this is not necessary.

1) preheat oven to 325 degrees
2) Heat olive oil in a large skillet over medium heat. Add garlic and saute until softened, 5 minutes. Add squash and saute until lightly browned, 5 minutes.
3) Put mixture in a large ovenproof dish. Sprinkle with parsley, salt and pepper to taste, cheese and bread crumbs.
4) Bake until squash is tender and top is golden brown. 1 1/2 hours.

SERVES 4-6