BUTTERNUT SQUASH GRATIN
This is an amazing side dish for Thanksgiving, the holidays, or anytime. There are never any leftovers when I make this.
Provided by lyss8
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 21.7 g, Cholesterol 28 mg, Fat 10.1 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 238 mg, Sugar 4.5 g
BUTTERNUT GRATIN WITH LEEKS, SAGE AND WALNUTS
Butternut Squash Gratin with Leeks, Sage and Walnuts - a delicious vegetarian side dish, highlighting the best of fall ingredients, worthy of the holiday table! Vegan-adaptable!
Provided by Sylvia Fountaine| Feasting at Home
Categories side dish
Time 1h40m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize - used heavy whipping cream and olive oil, Calories 201 calories, Sugar 4.3 g, Sodium 239.5 mg, Fat 12.7 g, SaturatedFat 6.1 g, TransFat 0.2 g, Carbohydrate 19.3 g, Fiber 3.1 g, Protein 5.4 g, Cholesterol 28.7 mg
BUTTERNUT SQUASH AND POTATO GRATIN
adapted from Vegetarian Cooking for Everyone by Deborah Madison. She uses all butternut squash, and I think that's too sweet. you can use dried herbs for fresh, but use about a third less.
Provided by anne 2
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. lightly butter or oil a 2-quart gratin dish.
- Heat half of the olive oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are slightly carmelized (about 15 minutes). Season and spread in the gratin dish.
- Return the skillet to the heat and add the rest of the olive oil. Toss the squash lightly in the flour, add to the pan, and cook until it begins to brown, about 7 minutes. Add the parsley, season well, and cook for another minute. Put the squash in the gratin dish on top of the onions, cover with cheese, and add the heated milk.
- Cover and bake for 25 minutes; then uncover, add the bread crumbs and bake for 25 more minutes, or until the top is browned and the liquid absorbed.
Nutrition Facts : Calories 560.4, Fat 21.3, SaturatedFat 5.7, Cholesterol 18.7, Sodium 276.2, Carbohydrate 80.9, Fiber 10.3, Sugar 13.9, Protein 15.9
BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE
From Fine Cooking Magazine - Issue No. 17. To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.
Provided by Veghead
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346.1, Fat 17.6, SaturatedFat 9.4, Cholesterol 46.7, Sodium 194.9, Carbohydrate 45.9, Fiber 6.6, Sugar 8.3, Protein 6
WINTER SQUASH AND POTATO GRATIN
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Provided by Martha Rose Shulman
Categories casseroles
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
- Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams
BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN
Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.
Provided by sugarpea
Categories Cheese
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
- Spread squash evenly into a small oiled casserole; sprinkle with cheese.
- Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
- Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.
BUTTERNUT SQUASH AND POTATO GRATIN WITH FRESH SAGE
Steps:
- Position a rack in the center of the oven and heat to 350°F.
- Melt the butter in a small saucepan over medium heat. Add the shallot and cook, stirring, until it softens and becomes translucent, about 30 seconds. Add the cream, thyme, 5 of the sage leaves, 2 teaspoons salt, and a few grinds of pepper and bring to a boil. Remove from the heat and let the sage infuse in the cream for 10 minutes. Then remove and discard the sage leaves.
- Generously butter an 8 by 8-inch baking dish and arrange one-third of the potatoes and one-third of the squash across the bottom, overlapping them slightly to make a relatively even layer. Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the cheese. Build 2 more layers in the same way; on the last layer, add the remaining potatoes and cream, then arrange the remaining 7 sage leaves decoratively over the top. Finally, sprinkle on the remaining cheese.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking until the top is golden and a skewer goes into the potatoes with no resistance, about 30 minutes longer.
- Let rest for about 10 minutes before serving.
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