MERRITT'S BUTTERNUT SQUASH GRATIN
Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
Provided by Merrittorious
Categories Side Dish Vegetables Squash
Time 2h5m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269 calories, Carbohydrate 19.9 g, Cholesterol 50.1 mg, Fat 16 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.1 g, Sodium 395.2 mg, Sugar 3.6 g
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
SQUASH GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
- Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
- Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
- How to break down butternut squash:
- Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
- Hold the squash against your body and remove the skin with a vegetable peeler; chop.
- How to break down kabocha squash:
- Quarter the squash with a chef's knife, then scoop out the seeds.
- Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
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
SQUASH, MUSTARD & GRUYèRE GRATIN
Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages
Provided by Cassie Best
Categories Side dish
Time 1h40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
PARMESAN-BUTTERNUT SQUASH GRATIN
Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g
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.
CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
BUTTERNUT SQUASH GRATIN
Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.
Provided by Gina
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer which is much easier, click here for directions.
- In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper. Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray. Transfer squash mixture to casserole dish and set aside.
- In a medium microwave safe bowl, melt butter. Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper. Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes. Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)
Nutrition Facts : ServingSize 1 /6th, Calories 161 kcal, Carbohydrate 24 g, Protein 5 g, Fat 6 g, Cholesterol 17 mg, Sodium 250 mg, Fiber 3.5 g, Sugar 5 g
MERRITT'S BUTTERNUT SQUASH GRATIN
Adapted from a recipe by Merrittorious at allrecipes.com. "Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping." You can substitute shredded Swiss for the Gruyere is the price is too high. You can substitute dried herbs for the fresh, though it will not be as good; use 1 tsp instead of 1 tbsp.
Provided by DrGaellon
Categories Vegetable
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F 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.
Nutrition Facts : Calories 268, Fat 15.6, SaturatedFat 9.3, Cholesterol 47.6, Sodium 360.2, Carbohydrate 19.6, Fiber 2.5, Sugar 3.6, Protein 13.8
BUTTERNUT GRATIN WITH PARMESAN-SAGE TOPPING
Here's a wonderful side dish for Christmastime. The baked butternut squash and onions get extra flavor from a topping of panko bread crumbs, Parmesan cheese and seasonings. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS
Categories Side Bake Thanksgiving Dinner Buffet Casserole/Gratin Cheddar Rosemary Butternut Squash Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 11
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.
GRATIN OF BUTTERNUT SQUASH
Provided by Jacques Pépin
Categories Milk/Cream Side Bake Thanksgiving Casserole/Gratin Parmesan Butternut Squash Fall Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.
- Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.
- Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade.
- Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.
- At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.
BUTTERNUT SQUASH GRATIN RECIPE
The ultimate fall side dish! This butternut squash gratin combines tender cubes of squash with a crispy Parmesan and sage breadcrumb topping.
Provided by Dara Michalski | Cookin' Canuck
Categories Side Dishes
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 portion (1/8 of recipe), Calories 219 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 760 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g
BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS
I started making this recipe in 2000, when it first appeared in Bon Apetit Magazine. My family claims they won't let me come to Thanksgiving dinner unless I bring this with me! It is easy to make ahead and everyone is sure to love it.
Provided by Grooved Pavement
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
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 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
CREAMY SQUASH AND SAGE GRATIN
Check out our indulgent creamy butternut squash gratin recipe with sage. This veggie side dish is an easy alternative to potato gratin to go serve with a hearty roast
Provided by Amanda James
Categories Side dishes
Time 1h
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469 calories, Fat 42 grams fat, SaturatedFat 25.9 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 10 grams sugar, Fiber 3.6 grams fiber, Protein 4.3 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 350°, prepare a baking dish by coating lightly with olive oil. (I used a 8.5x8.5" square baking dish)
- Peel the butternut squash, and slice in half lengthwise. Scoop out seeds, and cut into 1/2" thick slices. Arrange squash in the baking dish in an overlapping fashion
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5/5 (1)Total Time 1 hr 30 minsCategory Side DishCalories 211 per serving
- Add the butter to a large pot over medium heat. Once melted, add the panko breadcrumbs, stirring to coat in the butter. Toast 1-2 minutes, stirring constantly, until golden brown & fragrant. Transfer the breadcrumbs to a medium bowl, adding in the parmesan & herbs. Stir to combine. Taste and season with salt as desired. Set aside.
- Carefully wipe the pot used to make the breadcrumbs with paper towel, wiping out any browned butter or breadcrumb residue. Place the pot back over medium heat & add the butter. Once melted, add in the onion & butternut squash. Season with ½ teaspoon kosher salt & ground black pepper, stirring to coat. Cook, stirring occasionally, until softened slightly. Add the garlic, herbs & nutmeg, & cook another 2-3 minutes, until fragrant.
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BUTTERNUT SQUASH CHEDDAR GRATIN WITH ROSEMARY …
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Reviews 3Servings 10Cuisine AmericanCategory Side Dish
- Melt the butter in large skillet over medium- high heat. Add the onions; sauté until the onions are lightly browned, about 8 minutes (be sure to tend to them and stir every couple of minutes to prevent burning). Add the butternut squash; sauté 4 minutes. Sprinkle the sugar, salt and pepper over the vegetables; sauté until the onions and squash begin to caramelize, about 5 minutes.
- Spread the vegetable mixture in the prepared dish. Pour the 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).
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- In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
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- Preheat oven to 425°F. Thoroughly rinse and dry chard. Use a knife to slice along each side of the stem, separating the stem from the leaves. Separately, thinly slice both the leaves and stems. Add sliced chard stems and cubed squash to a baking sheet and toss with 1 Tbsp olive oil, ½ tsp thyme, ½ tsp salt, and ¼ tsp pepper. Spread into a single layer and roast until tender, 10 minutes.
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4/5 (60)Calories 186 per servingServings 6
- Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
BUTTERNUT SQUASH GRATIN (LOW CARB & GLUTEN FREE ...
From deliciouslittlebites.com
5/5 (2)Total Time 1 hr 5 minsCategory Side DishCalories 233 per serving
- Peel and slice the long neck part of the butternut squash into 1/4" thick rounds and layer into the bottom of a medium size casserole dish.
BUTTERNUT SQUASH GRATIN RECIPE - CHRISTOPHE CôTE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 25 minsServings 6
- Preheat the oven to 350°. Butter a deep 2-quart baking dish. Melt the butter in a large skillet. Add the squash and stir to coat. Add the water, cover and cook over moderate heat until the squash is tender, about 10 minutes. Uncover and cook over high heat until the water has evaporated, about 3 minutes. Transfer the squash to a large bowl, mash it and let cool to room temperature.
- Add the garlic and crème fraîche to the squash and season with salt and pepper, then whisk in the egg yolks. Spread the squash in the prepared baking dish and scatter the cheese over the top.
- Cover the squash with foil and bake for about 40 minutes, or until almost set. Increase the oven temperature to 425°. Uncover the squash and bake in the upper third of the oven for about 12 minutes, or until the cheese is browned. Remove the gratin from the oven and let stand for 10 minutes before serving.
BUTTERNUT SQUASH GRATIN RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 1 hr 35 minsCalories 173 per serving
- Reserve the round part for another use (only use “neck” for this recipe.) With a peeler, take off the tough outer skin along the neck.
ROASTED BUTTERNUT SQUASH GRATIN - RECIPE GIRL®
From recipegirl.com
5/5 (10)Total Time 30 minsCategory Side DishCalories 204 per serving
- In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper. Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of Parmesan and the shredded Asiago cheese too.
ROASTED BUTTERNUT SQUASH & PARMESAN-GARLIC BREADCRUMBS ...
From myrecipes.com
4/5 (1)Calories 155 per servingServings 4
- Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.
- Place torn French bread baguette in a mini food processor; pulse until coarse crumbs form. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan; sauté 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash; toss.
BUTTERNUT SQUASH GRATIN WITH ROSEMARY CASHEW CREAM {GF ...
From avocadopesto.com
3.6/5 (5)Total Time 1 hrCategory DinnerCalories 475 per serving
- Heat pan over medium heat and add olive oil. Add thinly sliced garlic and cook until garlic lightly browned and aromatic.
- In a food processor combine cashews, vegetable broth, nutritional yeast, hemp seeds, salt, pepper, garlic (with oil) and 1 teaspoon fresh rosemary. Process until smooth.
BUTTERNUT SQUASH GRATIN | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.3/5 (56)Category Dinner,Main CourseServings 4Total Time 1 hr 40 mins
BUTTERNUT SQUASH GRATIN RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 50 minsServings 6
MOB — CHEESY BUTTERNUT SQUASH GRATIN
From mobkitchen.co.uk
Cuisine FrenchTotal Time 1 hr 15 minsCategory Dinner Party, Meal-Prep
BUTTERNUT SQUASH GRATIN - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (3)Total Time 1 hr 25 minsServings 6
THIS BUTTERNUT SQUASH AND APPLE GRATIN RECIPE BELONGS ON ...
From washingtonpost.com
Servings 4Total Time 1 hr 15 minsEstimated Reading Time 5 mins
CREAMY BUTTERNUT SQUASH CASSEROLE WITH HERBED BREAD CRUMBS ...
From thekitchn.com
Estimated Reading Time 5 mins
BUTTERNUT SQUASH, TOMATO AND ROSEMARY SAUCE RECIPE | SAUCE ...
From realfood.tesco.com
5/5 (5)Category SupperCuisine GlobalTotal Time 1 hr
ROSEMARY BUTTERNUT SQUASH LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH GOAT CHEESE DIP - ALL INFORMATION ABOUT ...
From therecipes.info
SQUASH GRATIN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HEALTHY BUTTERNUT SQUASH RECIPES | COOKING LIGHT
From cookinglight.com
BUTTERNUT SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BUTTERNUT SQUASH GRATIN INA GARTEN RECIPES
From tfrecipes.com
REAL FOOD: BUTTERNUT SQUASH AND POTATO GRATIN - HUNGRY POODLE
From hungrypoodle.com
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