CHEESY BUTTERNUT SQUASH AND RED PEPPER GRATIN
Instructions: Preheat oven to 375 degrees. Spread the butternut squash evenly in a buttered 9” x 13” baking dish and top with the red peppers. 2 tablespoons
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Cooking tools:
- Oven
- Baking dish
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Grater
- Colander
- Skillet
- Fork
- Aluminum foil
- Mixing bowl
- Spoon
- Kitchen scale
- Stove
Ingredients
- 48 ounces butternut squash (about 12 cups), peeled and chopped into 1” chunks
- 1 large red bell pepper, chopped (about 1 ½-2 cups)
- 4 tablespoons butter, divided
- 1 tablespoon flour
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4-ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1 cup Jarlsberg or gruyere cheese, shredded
- ½ cup grated parmesan cheese
- ½ pound bacon, cooked crisp and chopped
- 1 cup panko breadcrumbs
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