ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE
This Acorn and Butternut Squash Gratin Casserole is made "Provencal style" with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese that creates the most amazing topping. This is the best Thanksgiving vegetable side dish you could put on your table.
Provided by Edyta
Categories Casserole Side Dish
Time 1h10m
Number Of Ingredients 10
Steps:
- Roast your garlic. Peel the paper off the garlic head; Chop the top of your garlic head and place the whole head in a tin foil, sprinkle with olive oil, salt and pepper, and roast at 400F for an hour. Once your garlic is roasted, remove it from the oven and let it cool off. Keep the oven hot at 400F.
- Peel and cut your squash (unless you purchased pre-cut then skip this step). In order to make it easier to peel, cut the squash in half, place in a microwave for 2 minutes; let cool before peeling; then peel and cut into about 1-inch squares;
- Place both squashes into a large pot with salted water and bring to boil; reduce to simmer and partially cover; cook squashes until fork-tender for about 20 minutes;
- Peel the potatoes and sliced them in 1/4 inch thick slices; place potatoes in a pot of salted water, bring to boil, then reduce to simmer, cover and cook until tender for about 10 minutes;
- Chop your onions, heat up a skillet, add some olive oil, onions and dry tyme; sprinkle with some salt and pepper and cook until onions are soft and translucent (for approx, 5 minutes); Squeeze out garlic cloves from the roasted garlic head and add them to the onions; break the garlic using wooden spoon and mix all together;
- Drain your squashes in a colander and place back into a large bowl. Using a potato masher, roughly mash the squashes;
- Add onions, thyme and garlic mixture into the bowl; add salt, pepper, fresh nutmeg and mix everything gently; check for seasoning and adjust as needed;
- Once potatoes are fork-tender, drain them and to the bowl with squashes;
- Transfer the squashes mixture into a 9x13 baking dish,
- Pour milk over the squashes mixture;
- Step 11: Shred your Gruyere cheese and place it on top of the milk;
- Transfer the baking dish into the preheated oven to 400F and bake for 30 minutes until bubbly and golden brown;
- Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 382 kcal, Carbohydrate 37 g, Protein 19 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 196 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Provided by Sean's Mommy
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g
INA GARTEN'S BUTTERNUT SQUASH GRATIN
Steps:
- Preheat the oven to 350 degrees. Use 1 tablespoon of the butter to grease an 8-½ × 11-½-inch oval baking dish.
- In a large (12-inch) pot or Dutch oven, such as Le Creuset, heat the remaining 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. Add the onions and garlic and cook, stirring occasionally, for 6 to 8 minutes, until tender. Stir in the squash, nutmeg, 2 teaspoons salt, and ¾ teaspoon pepper, cover, and cook for 10 minutes, stirring occasionally.
- Spoon the squash mixture into the prepared baking dish and smooth the top, making sure all of the squash slices are laid flat. Pour the cream over the mixture. In a medium bowl, combine the bread crumbs and 2 tablespoons olive oil and mix in the Gruyère. Sprinkle evenly over the squash. Bake for 35 to 40 minutes, until the top is browned and the squash is very tender when tested in the center with a small knife. Sprinkle with salt and serve hot.
BUTTERNUT AND ACORN SQUASH SOUP
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Provided by LEAH977
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g
BUTTERNUT SQUASH AU GRATIN
Find a new crowd-favorite with our creamy Butternut Squash au Gratin. Our Butternut Squash au Gratin is topped with savory bacon and melty cheese.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels. Place squash in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.
- Meanwhile, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
- Drain squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
- Bake 25 to 30 min. or until squash mixture is heated through and cheese is melted.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 8 g
A+ BUTTERNUT & ACORN SQUASH GRATIN
Beautiful tasting, company-ready winter squash casserole dish that was served to me by my daughter at her Bunco party. She said it came from a handout at Raley's Deli Dept. All the women there raved about the recipe and it even upstaged the pumpkin raviolis she made. It would be quite impressive on a Thanksgiving or Christmas table or to take to a potluck. Enjoy!
Provided by Chef Lanibobonnie
Categories < 4 Hours
Time 1h20m
Yield 1 rectangular baking dish, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- *preheat oven to 400 and butter a 2 qt casserole dish. Place butternut squash in 1 TBS water in large microwave safe dish and cover tightly. Microwave for 7 minutes or until squash is tender, stirring once. Drain.
- Repeat with acorn squash and remaining water.
- Melt butter in a large skillet over med. Heat. Add fennel and onions cook stirring frequently, for about 10 min or until onion is tender. Remove from heat and stir in cheeses and squash, season with salt and pepper. Transfer to prepared rectangular dish and bake for 20 minute Or until lightly browned and bubbly.
ROASTED PARSNIPS AND BUTTERNUT SQUASH
Categories Olive Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Parsnip Butternut Squash Fall Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Put oven rack in upper third of oven and preheat oven to 475°F.
- Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
- While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
- When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.
BUTTERNUT SQUASH JUMBLE
This dish was a huge hit at Thanksgiving. It's a unique side that still feels traditional. I like Gorgonzola for this, but any blue cheese would work. -Kara Brocious, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425º. In a large bowl, combine squash, potatoes, olive oil, salt, thyme and pepper; transfer to a greased 15x10x1-in. baking pan. Roast until tender, 40-45 minutes, stirring occasionally. To serve, place mixture in a serving dish. Sprinkle with cheese, pecans, cranberries and parsley.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 8g fiber), Protein 6g protein.
ACORN, BUTTERNUT SQUASH AND PARSNIPS GRATIN
Make and share this Acorn, Butternut Squash and Parsnips Gratin recipe from Food.com.
Provided by Nancy Van Ess
Categories Vegetable
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
- Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
- Spoon squash mixture into a 2 quart casserole coated with cooking spray.
- Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
- Sprinkle with cheese.
- Bake, uncovered, an additional 15 minutes.
- Garnish with oregano, if desired.
- NOTES : Use any combination of winter squash to equal 6 cups, if desired.
Nutrition Facts : Calories 152.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 2, Sodium 305.9, Carbohydrate 27.9, Fiber 4.9, Sugar 3.6, Protein 4.9
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- Cut Acorn Squash lengthwise and scoop out seeds with a spoon ( or scoop after baking!). Brush insides with a mix of 1 tablespoon olive oil and 1 tablespoon maple syrup. Sprinkle generously with salt and pepper and lay skin-side up on a greased, or parchment lined baking sheet, and roast in a hot oven for 30-40 minutes, until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges intact, and let cool. Place in a baking dish.
- While squash is roasting in the oven, brown Italian sausage (or soy sausage), set aside and wipe out pan.
- In the same pan, saute parsnips and onions in olive oil, on medium heat, until tender, about 10 minutes.
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- Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
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