Butternut Squash Collard Green And Wild Rice Gratin Food

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.

BRAISED COLLARD GREENS AND BUTTERNUT SQUASH

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
• Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
• Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
• Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
• Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
• Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
• Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
• Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
• Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
• Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN

Steps:

• Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

RISOTTO WITH WINTER SQUASH AND COLLARD GREENS

Steps:

• Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
• While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
• Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice. Cook, stirring, until the grains of rice are separate.
• Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion -- not too fast and not too slowly, adding more stock when the rice is almost dry -- until the rice is tender all the way through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
• Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

MERRITT'S BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
• Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and 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.

WINTER GREENS AND BUTTERNUT SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees F. Butter a large gratin dish. Peel the squash, then cut crosswise into 1/4-inch slices; set aside.
• Bring a large pot of salted water to a rolling boil. Add the kale and cook until just tender, about 5 minutes. Drain well in a colander, then squeeze out any excess water.
• Heat the oil in a large saute pan over medium-high heat. Add the garlic and the well-drained greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.
• Meanwhile, place half the sliced squash in the prepared dish and season with salt and pepper. Combine the nutmeg, allspice, and thyme in a small bowl. Spoon the kale over the squash and sprinkle with half the seasoning mixture. Top with remaining squash and sprinkle with the remaining seasoning.
• Pour the cream over the gratin and cover with a piece of aluminum foil. Bake for 25 minutes, remove the foil, and press down on the squash with a spatula to compress. Cover and continue baking until the squash is soft when pierced with the tip of a knife, about 20 minutes.
• Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees F. Remove the foil from the gratin dish and sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool for about 10 minutes before serving.

BUTTERNUT SQUASH, COLLARD GREEN, AND WILD RICE GRATIN

Steps:

• 1. Put the wild rice in a medium saucepan with 3 cups water, 1 tablespoon olive oil, and a large pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the rice is tender and has absorbed all the water, about 45 minutes. 2. Meanwhile, heat the oven to 425°F. Separate the head of garlic into cloves and peel each clove. Toss the garlic and butternut squash with 2 tablespoons of the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet (or two smaller baking sheets). Roast, turning once or twice, until the squash is fully tender, 30 to 40 minutes. Remove, and reduce the oven temperature to 400°F. 3. While the rice and squash are cooking, remove the thick stems and ribs from the collard greens and discard them; cut the leaves into ribbons. Put the greens in a steamer over 1 inch of salted water in a large pot; cover the pot, bring the water to a boil, and steam the greens until tender, about 10 minutes. 4. Grease a 9- by 13-inch pan. Stir about half the Gruyere into the rice; spread the rice mixture into the pan. Arrange the collard greens on top of the rice and drizzle them with the remaining 1 tablespoon olive oil. Layer the squash and garlic on top of the greens, and gently mash them into the greens and rice with a potato masher or fork. Sprinkle the remaining Gruyere and the hazelnuts on top of the squash, and bake the gratin at 400°F until the cheese is melted and golden brown, 20 to 25 minutes. Serve hot or warm. (Store leftover gratin covered with foil or plastic wrap in the refrigerator for up to a few days.)

WILD RICE AU GRATIN

Steps:

• Saute mushrooms in butter until slightly soft.
• Toss in wild rice and cheese.
• Spoon into buttered 2-quart casserole dish.
• Cover and bake at 325 for 20 minutes. Uncover and bake 10 more minutes.

BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY

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!

WILD RICE GRATIN

Steps:

• Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
• Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
• If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
• Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
• Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
• Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
• Enjoy!