- 2 1/4 to 2 1/2 lbs butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4 " thick slices
- 3/4 lb pork, chicken or turkey sausage
- 3 garlic cloves: 2 minced, 1 halved
- 3 tbsp chopped fresh italian parsley
- 1 1/2 tbsp grated orange peel
- 1 3/4 c canned low-salt chicken broth
- 1 tbsp butter
- 1 c fresh breadcrumbs from crustless french bread
- Position rack in top third of oven; preheat to 400ºF. Cook butternut squash slices in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain squash slices.
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up sausage with back of spoon, about 8 minutes. Spoon sausage into sieve to drain. Transfer sausage to medium bowl. Mix in minced garlic, parsley and orange peel.
- Rub 13x9 glass baking dish with cut halves of garlic; discard garlic halves. Butter baking dish. Arrange half of squash slices on bottom of prepared dish. Sprinkle with salt and pepper. Spreadh half of sausage over. Repeat layering with remaining squash and sausage.
- Pour chicken broth over squash and sausage. Bake gratin covered until squash is tender and alsmot all chicken broth is absorbed, about 50 minutes.
- Meanwhile, melt 1 tbsp butter in small skillet over medium heat. Add breadcrumbs and stir until breadcrumbs are dry and coated with butter, about 2 minutes.
- Sprinke breadcrumbs evenly over gratin. Bake until topping is golden brown, about 10 minutes longer. Let stand 10 minutes. Serve hot.