Butternut Gratin With Parmesan Sage Topping Food

PARMESAN BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
• In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
• In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat.
• Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper.
• Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
• Sprinkle with fresh parsley and serve warm.
• Recipe source: adapted slightly from Betty Crocker

PARMESAN-BUTTERNUT SQUASH GRATIN

Steps:

• Heat 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.
• In 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.
• In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
• Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• Bake 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.

BUTTERNUT GRATIN WITH PARMESAN-SAGE TOPPING

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; cook and stir 6-8 minutes or until lightly browned. Add squash; cook 2 minutes longer. Sprinkle with sugar, salt, pepper and nutmeg; cook and stir 3-4 minutes or until squash is lightly browned., Transfer to a greased 13x9-in. baking dish. Pour stock over top. Bake, covered, 20-30 minutes or until squash is tender., Meanwhile, in a bowl, toss bread crumbs with cheese and seasnings. Sprinkle over vegetables. Bake, uncovered, 10-12 minutes longer or until topping is golden brown.

BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.
• Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.
• Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.
• Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.

BUTTERNUT AND ONION AU GRATIN

Steps:

• First off, in an oven safe baking dish, arrange the butternut and onion slices.
• In a mixing bowl, combine the cream, vegetable stock, parmesan, thyme and black pepper.
• Pour over the raw vegetables.
• Bake for 40 - 50 minutes at 200 degrees Celsius, until the cream is bubbly and the topping is brown and crispy.
• Season with salt and serve with fresh thyme.

BUTTERNUT SQUASH AND FETA GRATIN

Steps:

• Mix everything, place in a baking dish and bake in a preheated 400F/200C oven until the butternut squash is tender, the top is lightly golden brown and the sides are bubbling, about 30-40 minutes.

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.

WILD RICE & BUTTERNUT SQUASH GRATIN

Steps:

• Start by cooking the rice ingredients. Boil 6 cups of water in a medium-large saucepan. Add 1 teaspoon of the salt, bay leaf and wild rice. Cover and cook over medium heat for 20 minutes. After that time has lapsed, add the white long grain rice to the saucepan. Cover and cook over medium-low heat for 15 minutes until the rice is tender. Remove saucepan from heat, discard bay leaf, rinse under warm water and drain. Set aside.
• Preheat oven to 375 degrees F. Prepare a 9 x 12" rectangle or oval baking dish by greasing well with oil or cooking spray.
• Meanwhile, in a 5 or 6 qt Dutch oven heat one tablespoon of the oil over medium-high heat. Add diced squash and cook until golden and tender, about 6 - 8 minutes while stirring often.
• Add another 1 tablespoon of oil to the Dutch oven along with the leeks. Cook for 5 minutes until the leeks are tender. Remove from heat.
• Add the cooked rice, pecans and cranberries to the Dutch oven. Season with sage, remaining 1 teaspoon salt, pepper and nutmeg; stir gently to combine. Leave the mixture in the Dutch oven.
• In a medium bowl combine the breadcrumbs, cheddar cheese and Parmesan cheese. Remove about 1½ cups of the breadcrumb and cheese mixture and add it to the rice mixture in the Dutch oven, stirring gently to combine. Transfer the rice mixture to the prepared baking dish.
• Sprinkle the remaining breadcrumb and cheese mixture over the dish and drizzle top with the remaining 2 tablespoons of oil. Cover lightly with foil wrap and bake for 20 minutes. Remove foil and bake for an additional 10 - 15 minutes until the top is golden and crispy. Garnish top with additional chopped sage.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
• Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
• Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
• Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly.
• Transfer the mixture to the prepared baking dish and with a spoon, prod it into a relatively even layer.
• Heat the remaining tablespoon olive oil in the skillet, then repeat the above steps with the remaining half of each of the ingredients. Transfer the rest of the filling to the casserole dish. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
• While the squash bakes, prepare the topping: In a small bowl, combine the breadcrumbs, Parmesan, sage, nutmeg, and salt. Pour the melted butter over the top. Stir to combine.
• Remove the casserole from the oven, remove the foil, then sprinkle the top evenly with the breadcrumb mixture.
• Reduce the oven temperature to 350 degrees F, return the dish to the oven, then bake uncovered, until the bread crumbs are golden, about 20 minutes. Serve warm.

BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 425 degrees F.
• Start by slicing the squash into discs; approximately 1/2-inch thick. Place them in the bottom of an 8"x8" oven safe casserole dish; fanning them out to cover all sections.
• In a small saucepan, melt 2 tablespoons of the butter over medium high heat. Add the fresh chopped sage, cook until it starts to become fragrant (approximately 30 seconds); then add the flour to form a roux.
• Next, add the milk and cheese; then whisk until the sauce has thickened (approximately 3 minutes). Pour the sauce over the squash; making sure it's evenly coated.
• Melt the remaining butter in a microwave safe bowl; then add the breadcrumbs and mix until crumbly. Top the squash with the breadcrumb mixture. Finally, bake for 20-25minutes or until the squash is soft when the tip of a sharp knife can pierce through effortlessly.

PERFECT CHEESY BUTTERNUT SQUASH GRATIN

Steps:

• Add butter and olive oil to a large skillet and heat them over medium heat. Add sliced onion and sauté for 10 minutes, stirring occasionally, until golden.
• Meanwhile, in a medium sized saucepan, combine heavy cream and chicken stock and add sage leaves too. Place saucepan on medium heat and heat the mixture for 5 minutes. Don't allow to start boiling! Remove from heat and set aside to cool for 5 minutes, then remove sage leaves. Season with salt and pepper
• Preheat oven to 350F/180C. In a baking dish, layer butternut slices, add sautéed onions, 1/2 of Gruyere cheese and 1/2 of Parmesan cheese and the infused cream and stock mixture. Sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 30 minutes.
• Uncover the dish, increase the heat to 400F/ 200C and cook for a further 20 minutes until golden. Remove from oven and allow to cool a bit before serving.

BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE

Steps:

• Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.
• Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.
• Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.

PARMESAN BUTTERNUT SQUASH GRATIN

Steps:

• Heat oven to 375 and spray a 9x13 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.
• Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
• In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
• Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
• Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
• Sprinkle with parsley.

BUTTERNUT SQUASH GRATIN RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Heat butter and olive oil in a large skillet set over medium-high heat. Add onions to the pan. Sauté onions until they are light golden, 5 to 8 minutes.
• Add butternut squash to the onions and sauté for 4 minutes. Add sugar, 3/4 teaspoons salt, 3/4 teaspoon pepper, and nutmeg to the mixture. Stir well and sauté until the onions and squash begin to caramelize, 5 to 6 minutes.
• Pour the vegetable mixture into a 13x9x2-inch glass baking dish that is coated with cooking spray. Spread the vegetables evenly in the dish and pour chicken broth over top. Cover tightly with foil and bake for 45 minutes.
• Remove the dish from the oven. (The recipe can be prepared until this point 1 day ahead. Cool, then cover and refrigerate. Reheat in a 350 degree F oven for 10 minutes.)
• Increase the oven temperature to 400 degrees F.
• In a medium bowl, mix breadcrumbs, Parmesan cheese, sage, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Sprinkle evenly over the squash mixture.
• Bake, uncovered, until the top is golden brown, 15 to 20 minutes. Serve.

BUTTERNUT SQUASH AND PARMESAN PASTA WITH SAGE

Steps:

• Heat the oil in a pan.
• Add the onion and saute until tender, about 5-7 inutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the butternut squash puree, cream, cheese, nutmeg, sage, salt and pepper and simmer for 5 minutes. (If it is too thick, add some water or milk. If it is too thin, let it simmer for a while to thicken.)
• Meanwhile cook the pasta as directed.

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

BUTTERNUT SQUASH GRATIN RECIPE:

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 1 quart baking dish.
• In a small bowl, combine bread crumbs, cheddar cheese, and melted butter; set aside for topping.
• In a medium-size frying pan over medium-low heat, add olive oil and saute sliced onions, salt, pepper, and 1 teaspoon thyme until onions are lightly browned, approximately 15 minutes. Stir in garlic and cook another minute or so. Remove from heat. Spread onion mixture evenly over the bottom of the prepared baking dish. Set aside the frying pan for later use.
• In a large bowl, toss butternut squash cubes with the flour, parmesan cheese, and remaining 1 teaspoon thyme (or to taste) to evenly coat the squash cubes. NOTE: I like to add some additional black pepper at this point. Spread squash mixture evenly over the top of the onions; set aside.
• Place frying pan (that you cooked the onions in) over low heat. Add chicken broth or white wine to deglaze, scraping down brown bits from the bottom and sides of the pan, and let simmer approximately 2 to 3 minutes. Remove from head and pour over the top of the squash mixture.
• Spread prepared cheese topping over the top of the gratin. Bake for approximately 50 to 60 minutes until the squash is soft and the topping is lightly brown. NOTE: If you find your topping is browning to fast, cover the dish with some aluminum foil.
• Remove from oven and let rest for 10 minutes before serving.
• Makes 2 to 4 servings.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
• When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
• Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
• In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
• In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
• Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

PARMESAN-ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F with rack in middle.
• Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
• Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
• Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

CREAMY SQUASH AND SAGE GRATIN

Steps:

• Heat the oven to 190C/fan 170C/gas 5. Put all the ingredients except the squash in a small pan, season really well and bring to just below boiling point. Arrange the squash slices in a shallow ovenproof dish and pour over the infused cream. Bake for 30-40 minutes (press the squash down with a spatula halfway through cooking) or until the squash is tender and the top pale golden and bubbling. Leave the gratin to sit for 10 minutes before serving.

BUTTERNUT GRATIN WITH LEEKS, SAGE AND WALNUTS

Steps:

• Peel and thinly slice the butternut squash into 18 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing. Set aside 12-15 of the "prettiest" slices for the top of the gratin. ( There will be 3 layers of butternut - so you could divide into 3, placing any misshapen pieces in the middle layer)
• Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Saute the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.
• the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
• Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is BEST here ensuring even cooking. Grease the pan, add 1/4 cup water to the bottom of the pan. Layer with Butternut squash overlapping slightly. Sprinkle with half of the sauteed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of butternut- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of butternut, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of the gratin.
• . Uncover, confirming the butternut is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden.
• To make the crispy sage leaf garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, saute each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.

BUTTERNUT, DELICATA, AND ACORN SQUASH GRATIN WITH CRISPY SAGE

Steps:

• I pre- roasted all the squash just to make sure it wouldn't be hard, on a baking sheet at 400 degrees, drizzled with olive oil, sprinkled with salt and pepper, just until al dente, where it still had a little bite.
• After they cool place squash into a buttered 13x9 casserole dish. (these first two steps can be done the day before and refrigerated overnight, before adding cream sauce.) If you do it the day before, take it out and get it to room temp, before adding sauce.
• TO MAKE THE CREAM SAUCE:
• In a small sauce pan on low flame, add butter and garlic, just until garlic is fragrant, not brown, then add cream, salt and pepper too taste.
• Simmer cream sauce just until the edges start to bubble, then turn off the heat and let it set up for a minute.
• Add the Parmigiano, stir well, then spoon the cream sauce all around the squash in casserole dish, leaving some of the squash exposed but spreading it all around and in between.
• Place casserole dish into a 450 degree oven until bubbly and nicely golden, keep checking.
• Garnish with crispy sage leaves, by melting a tablespoon or two of butter in a small pan, when butter is hot throw the leaves in and they will start to sizzle and get crispy, remove immediately.

PARMESAN BUTTERNUT SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees.
• Spray a baking dish with nonstick cooking spray and set it aside.
• Take the butternut squash, slice it in half and clean the seeds out.
• Slice the bottom portion off and then use a sharp knife or a veggie peeler to remove the skin.
• Slice the butternut squash into 1" thick slices.
• Arrange the slices in two rows in the dish, overlapping each other like a fan.
• Season with salt and pepper.
• Drizzle the butter over the top.
• In a small bowl, combine the panko, garlic powder, Parmesan, dried basil, oregano, onion powder, chili flakes, and salt and pepper.
• Sprinkle the bread crumb mixture over the top of the squash, evenly coating each piece.
• Bake for 30 minutes until tender and the breadcrumbs are slightly browned on top.