Butternut Squash Gratin With Onions And Sage Food

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 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 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 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.

BUTTERNUT SQUASH AND POTATO GRATIN

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.

SQUASH, MUSTARD & GRUYèRE GRATIN

Steps:

• Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
• Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
• If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
• Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
• Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
• Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN

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 YUKON GOLD GRATIN WITH GRUYERE CHEESE

Steps:

• Preheat oven to 350F degrees.
• Butter a 9X13 baking dish.
• Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
• Lay alternating layers of squash and potatoes in pan.
• Layer onions on top.
• Mix 1/2 and 1/2 and salt and pepper, pour over top.
• Cover tightly with foil and bake 90 minutes.
• Increase oven temp to 400F degrees.
• Mix breadcrumbs, sage and cheese in bowl.
• Sprinkle over Gratin.
• Bake uncovered until top is golden brown and crisp, about 30 minutes.