WINTER SQUASH GRATIN
This gratin uses the same template I use for many of my vegetable gratins. It's an easy vegetarian main dish to make, resembling a quiche but without the crust.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
- Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
- Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams
RUTABAGA GRATIN
Take a break from 'taters and try nutty-sweet rutabaga in this deliciously cheesy cold-weather side.
Provided by Midwest Living
Categories Food
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a greased 2-quart rectangular baking dish, layer half of the rutabaga, thyme, salt, pepper and Gruyere; repeat layers. Combine cream and chicken broth; pour over the top. Cover with foil and bake 1 hour.
- Remove foil. Top with Parmesan and bake 10 minutes more or until rutabaga is tender and cheese is browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 218 calories, Carbohydrate 12 g, Cholesterol 49 mg, Fat 16 g, Protein 8 g, SaturatedFat 10 g, Sodium 429 mg, Sugar 7 g
RUTABAGA GRATIN
Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
- Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
- Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
- Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 149 g, Fiber 4 g, Protein 5 g, Sodium 89 g
ROOT VEGETABLE GRATIN
Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.
Provided by Martha Rose Shulman
Categories easy, casseroles, side dish
Time 1h30m
Yield Serves four
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
- Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
- Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 13 grams
RUTABAGA GRATIN
Time 51m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
- Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
- Pour a bit of the cream into the bottom of a casserole dish.
- Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
- Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.
SQUASH GRATIN
Provided by Alain Ducasse
Categories Cheese Garlic Side Bake Bacon Squash Winter Seed Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Peel 2 1/4 pounds of winter squash and cut into cubes.
- Preheat the oven to 450°F.
- In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
- Cover with parchment paper and put in the oven for 30 minutes.
- Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
- In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
- When the squash is cooked, take the pot out of the oven and turn on the broiler.
- Throw away the rosemary and the peel of the garlic cloves.
- Remove the slices of bacon and cut into small lardons.
- Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
- Sprinkle the top of the gratin with pumpkin seeds.
- With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
- Put under the broiler for about 2 minutes to brown the top. Serve immediately.
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.
GRATIN OF WINTER SQUASH OR RUTABAGA
Make and share this Gratin of Winter Squash or Rutabaga recipe from Food.com.
Provided by JillAZ
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the squash:.
- Cut squash into 3/4 inch dice.
- You should have between 4 and 5 cups.
- Place in a steaming basket with the ginger and garlic.
- Cover and steam over 1 inch of water for 10 minutes or until almost tender.
- Remove the steaming basket and set aside.
- Reduce the cooking water down to 1/4 cup and reserve.
- For the white sauce:.
- Melt the butter in a 2-1/2 quart saucepan.
- Blend in the flour with a wooden spoon to make a paste.
- Stir over medium heat until the butter and flour foam.
- About 2 minutes.
- Remove from heat.
- When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
- Whisk slowly over medium high heat until the sauce comes to a simmer.
- Simmer for 2-3 minutes.
- Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
- To assemble the gratin:.
- Butter or spray a 6 cup baking dish.
- Preheat oven to 325 degrees.
- Fold the squash into the white sauce and pour into the baking dish.
- Spread the breadcrumbs and cheese over the top.
- Bake for 1-1/2 hours.
- The top should be nicely browned and the sauce almost absorbed.
Nutrition Facts : Calories 182.8, Fat 10, SaturatedFat 6.2, Cholesterol 29.8, Sodium 320.2, Carbohydrate 19.3, Fiber 2, Sugar 2.8, Protein 5.6
WINTER SQUASH GRATIN
We are trying to eat healthier at our house this year. This recipe comes from the Sonoma Diet Cookbook and uses olive oil, fresh herbs and whole wheat bread crumbs.
Provided by mary winecoff
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
- Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally.
- Remove from heat.
- Stir in sage, thyme, kosher salt, and pepper.
- Place half of the squash slices in the prepared dish.
- Sprinkle with the onion mixture and half of the bread crumbs.
- Top with remaining squash slices.
- Cover with foil.
- Bake about 45 minutes or until squash is nearly tender.
- Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley.
- Mix well and set aside.
- Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture.
- Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 3.6, Cholesterol 16.4, Sodium 464.5, Carbohydrate 38.4, Fiber 5.9, Sugar 6.8, Protein 12.2
WINTER SQUASH GRATIN
Cabot Creamery recipe for Winter Squash Gratin
Provided by Cabot Creamery
Number Of Ingredients 6
Steps:
- To make this 8-serving squash gratin, preheat your oven to 375°F. Combine grated Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar) and bread crumbs in a bowl and set aside. In a large skillet over medium heat, melt Cabot Salted Butter. Add chopped onions and sugar, stirring often until onions are golden, about 10 minutes. Then stir in the salt, thyme and pepper and transfer to a 1 ½ quart baking dish. Cut the squash into smaller chunks, then cut these chunks into 1/8-inch-thick slices and add to onions, stirring together well. Pour ¾ cup of chicken broth evenly over squash and cover dish tightly with a lid or foil. Bake until squash is tender and nearly all broth is absorbed, about 70 minutes. If squash looks dry, add the remaining ¼ cup of broth. Sprinkle the squash with the reserved bread crumb mixture and bake until the topping is golden, about another 20 minutes. If you love spaghetti squash and you love a good gratin, then this Spaghetti Squash Au Gratin is a must-try! As a co-operative of over 1,100 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this butternut squash gratin after you've tried it by rating and reviewing the recipe.
WINTER GREENS AND BUTTERNUT SQUASH GRATIN
Provided by Virginia Willis
Categories side-dish
Time 1h40m
Yield Serves 8 to 10
Number Of Ingredients 12
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.
RUTABAGA GRATIN
Cheesy and delicious side dish perfect for the holidays.
Provided by Holly Nilsson
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
- Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
- Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
- Toss sauce with rutabaga and transfer to a 2QT baking dish. Bake uncovered for 35-40 minutes or until lightly browned.
Nutrition Facts : Calories 322 kcal, Carbohydrate 31 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 51 mg, Sodium 271 mg, Fiber 6 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
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WINTER SQUASH AND GRUYèRE GRATIN RECIPE - FOOD & WINE
From foodandwine.com
Servings 4
- Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.
- Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.
- To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top.
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4/5 Total Time 2 hrs 15 minsServings 8
- Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
- Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
- Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
- Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let the gratin stand for 10 minutes, then serve.
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4/5 (1)Calories 222 per servingServings 8
- Arrange squash in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until the squash is tender.
- Melt butter in a large nonstick skillet over medium heat. Add leek and salt; cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheese, pepper, and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2-quart baking dish coated with cooking spray.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle the breadcrumb mixture evenly over squash mixture. Bake at 400° for 20 minutes or until golden brown.
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