Butternut Cannellini Gratin with Rosemary Breadcrumbs

Butternut squash and cannellini beans simmer in broth, then bake under Parmesan-rosemary breadcrumbs for an easy vegetarian gratin.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups butternut squash
• 1 15-ounce can cannellini beans
• 1 cup vegetable broth
• 0.5 cup parmesan cheese
• 0.5 cup breadcrumbs
• 1 teaspoon rosemary
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 400°F. Drain and rinse the cannellini beans. Cut the squash into 1/2-inch cubes. (about 5 min) — 400°F
2. Bring the vegetable broth to a simmer in a large oven-safe skillet over medium heat. Add the squash, garlic powder, salt, and pepper. Cover and simmer until the squash is nearly tender, 8 to 10 minutes. (about 10 min) — Simmering
3. Fold the beans into the hot squash mixture and cook until warmed through, about 2 minutes. (about 2 min) — Medium heat
4. Combine the Parmesan, breadcrumbs, rosemary, and olive oil in a bowl. Sprinkle evenly over the skillet mixture. (about 3 min)
5. Bake until the topping is golden brown and the edges are bubbling, 15 to 20 minutes. Rest for 5 minutes before serving. (about 20 min) — 400°F