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
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
BAKED SQUASH GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
- Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all purpose flour, milk, Campbell's® Cream of Chicken Soup, onion powder, kosher salt, freshly ground black pepper, fresh thyme leaf, shredded sharp cheddar cheese, shredded gruyère cheese, grated parmesan cheese, butternut squash, shredded sharp cheddar cheese, shredded gruyère cheese, seasoned bread crumbs, fresh thyme leaf
Provided by Campbell's
Categories Dinner
Yield 9 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C).
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 1 minute more, or until the flour turns light golden brown in color. Slowly pour the milk, stirring constantly, and cook, still stirring, until the mixture thickens slightly, 2-3 minutes.
- Add the Campbell's® Cream of Chicken Soup and stir to combine. Add the onion powder; salt; pepper; thyme; and the cheddar, Gruyère, and Parmesan cheeses. Stir for about 2 minutes, or until the cheese has melted completely. Remove the pot from the heat.
- Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers.
- Bake the gratin for 35 minutes, until the butternut squash is tender.
- Remove the gratin from the oven and turn the broiler on high.
- Sprinkle the cheddar and Gruyère cheeses over the gratin in an even layer. Top with the bread crumbs and thyme.
- Return the gratin to the oven and broil until the cheese is melted and the bread crumbs are toasted, 1-3 minutes. Keep a close eye on the dish to prevent burning.
- Allow the gratin to cool for about 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
BUTTERNUT SQUASH AU GRATIN
Make and share this Butternut Squash Au Gratin recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel outer skin of squash with peeler or knife. Discard skin. Halve squash lengthwise and cut into thin slices.
- Place slices in bowl with onion, salt, pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch baking dish.
- Bake, covered, at 375 degrees for 30 minutes.
- Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.
Nutrition Facts : Calories 205.4, Fat 10.5, SaturatedFat 6.1, Cholesterol 97.4, Sodium 291.9, Carbohydrate 21.9, Fiber 3.3, Sugar 4.4, Protein 8.5
BUTTERNUT SQUASH GRATIN
I recently discovered the unique and flavorful taste of this "less popular" winter squash. I feel that this vegetable is overlooked by most of society. Do yourself a favor and a try butternut squash, if not this recipe, another. However, I feel that you might enjoy this version.
Provided by kyle martin
Categories Vegetable
Time 1h15m
Yield 12 sides, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 4oo degrees.
- spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
- In small bowl, mix together parsley, lemon peel and garlic.
- Spread half of the squash slices in baking dish.
- Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
- Top with remaining squash and parsley mixture.
- Gently pour broth over squash.
- Season with remaining salt and pepper.
- Cover with foil.
- Bake 40 to 45 minutes or until squash is almost tender.
- Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
- Top gratin with cheese mixture.
- Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.
Nutrition Facts : Calories 95, Fat 2.5, SaturatedFat 1.2, Cholesterol 5.5, Sodium 219.4, Carbohydrate 15.9, Fiber 2.6, Sugar 2.8, Protein 4.2
BUTTERNUT SQUASH GRATIN
Nice side dish from the sticker on the squash! Might try replacing the cream with creme fraiche and a bit more juice for a variation.
Provided by santon1111
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash lengthwise and place halfs face down in a medium casserole dish. Add cider to reach about 1/3 of the way up the side of the squash halves and cook in 350 degree oven until squash is soft to the touch.
- Remove and discard seeds, scoop out squash and return to the pan with the cider (it will have reduced a bit during cooking). Add onion, nutmeg, ginger and salt and pepper. Taste to check seasonings and adjust as necessary.
- Beat together eggs and cream and add to the squash mixture. Mix until fully blended.
- Bake in a 350 degree oven for 45 minutes until set and puffed.
- Remove from oven, serve and enjoy!
Nutrition Facts : Calories 321.3, Fat 19.3, SaturatedFat 11.1, Cholesterol 166.9, Sodium 63.6, Carbohydrate 35.3, Fiber 5.8, Sugar 6.7, Protein 7
QUINOA & BUTTERNUT SQUASH GRATIN
This is a delicious, savory vegetarian recipe with butternut squash and cheese. The original recipe called for Gruyere but I used sharp cheddar instead. I think both would work quite well. This was my first time using quinoa in a recipe, and I'm really hooked. The little quinoa spirals are filled with protein, fiber, vitamins and minerals, making it a valuable addition to a vegetarian diet.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Spray a 2-quart dish with nonstick cooking spray.
- Peel and cube the butternut squash, then put in a microwave safe bowl.
- Microwave on high for 3-5 minutes until squash is soft and tender.
- Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
- Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
- Remove from heat and let rest.
- Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
- Add shallots and cook 3 minutes.
- Add garlic and cook a minute or two longer, being careful not to let garlic burn.
- Pour over quinoa and squash mixture, mixing thoroughly.
- Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
- Transfer to prepared baking dish.
- Sprinkle remaining cheese and bread crumbs over gratin.
- Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.
BUTTERNUT SQUASH GRATIN
This recipe is a combination of two recipes: one that I found on this site, and Ina Garten's (Food Network's Barefoot Contessa) gratin recipe. For the squash, I used a package of pre-cubed butternut squash, however feel free to peel and cut your own.
Provided by salad savior
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400 degrees.
- Cook squash 3-5 minutes in boiling, salted water.
- In a small bowl, mix parsley, garlic, and lemon zest.
- In a baking dish, sprinkle squash with 1/4t salt, 1/8t pepper, and parsley mix; mix until squash is well coated.
- Gratin sauce:.
- In medium saucepan, melt 2T butter, add flour, stirring constantly.
- Pour in hot cream, stir until boiling.
- Remove pan from heat, add remaining salt and pepper, nutmeg, 1/2c Gruyere, and Parmesan.
- Pour sauce over squash, stir to coat.
- Topping:.
- Combine remaining Gruyere with breadcrumbs, sprinkle on top of squash mixture.
- Drizzle 2T melted butter on top of breadcrumb mix.
- Bake for 30 mins, or until top is browned.
Nutrition Facts : Calories 454.9, Fat 30.5, SaturatedFat 18.6, Cholesterol 95.3, Sodium 499.3, Carbohydrate 37.1, Fiber 5.2, Sugar 5.7, Protein 13.1
BUTTERNUT SQUASH & POTATO AU GRATIN. HAPPY THANKSGIVING!
A wonderful, wonderful, melting, soothing, nourishing Thanksgiving side dish, or a decadent weeknight main dish. If you have a mandolin or other slicer, this dish takes so very little time to prep. And then you have comfort food at its finest.
Provided by Soma Sengupta
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
- Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
- Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.
Nutrition Facts : Calories 496.7, Fat 32.1, SaturatedFat 19.5, Cholesterol 114.9, Sodium 135.3, Carbohydrate 42, Fiber 4.9, Sugar 4.3, Protein 14
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BUTTERNUT SQUASH AU GRATIN - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (2)Category Side DishCuisine AmericanCalories 190 per serving
- Preheat the oven to 400 degrees F. Prepare the butternut squash by peeling, removing the seeds, and dicing into cubes. Lightly toss with oil, sprinkle with salt, and assemble across a large sheet pan. Transfer to the oven and roast for about 25 - 30 minutes, or until softened.
- Meanwhile, heat a large saute pan to medium heat. Add the butter, sliced leeks, garlic, and sage. Saute until softened and golden brown, stirring occasionally. This should take 10-12 minutes. Set aside.
- Once the butternut squash is ready, remove from oven. Prepare a smaller casserole dish (9x9, 8x11). Layer the dish as follows: start with half of the leek mixture, then arrange half of the butternut squash on top. Add another layer of leeks, and top with another layer of butternut squash. Pour the cream on top, then sprinkle with parmesan cheese.
- Bake uncovered at 375 F for 27-30 minutes, or until bubbly and golden. Remove from heat. Sprinkle with salt and pepper to taste.
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