Sunday, January 27, 2013

Parmesan-Butternut Squash Gratin

butternut squash (2 1/2 lb)
cup butter or margarine
large cloves garlic, finely chopped
cup Progresso® panko bread crumbs
cup grated Parmesan cheese
teaspoon salt
teaspoon pepper
cup chopped fresh parsley

  • 1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
  • 2In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
  • 3In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
  • 4Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
  • 5Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Marinated Grill Flap Steak

Flap Steak

3 T soy sauce
3 T balsamic vinegar
3 T maple syrup
4 cloves of garlic, minced

Mix marinade and marinade for at least 15 minutes before grilling meat about 6-8 minutes.