HONEYNUT SQUASH, LEEK, AND BRIE GRATIN
A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
- Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.
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.
BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND HAZELNUTS
Provided by Molly Stevens
Categories Milk/Cream Side Bake Roast Thanksgiving Vegetarian High Fiber Casserole/Gratin Goat Cheese Tree Nut Butternut Squash Fall Hazelnut Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
- Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).
BUTTERNUT SQUASH BAKE
This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.
Provided by Too Hot Tamale
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
- Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Nutrition Facts : Calories 379 calories, Carbohydrate 47 g, Cholesterol 21.3 mg, Fat 18.5 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 560.3 mg, Sugar 8.2 g
LEEK, SQUASH AND TOMATO GRATIN
Works as a veggie main with crusty bread and a green salad or can be used to accompany lamb or chicken. Provides four of your five a day.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 190C / 375°F.
- Steam squash for 10 minutes.
- Heat half the oil and cook leeks for 5 minutes
- In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
- Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
- Bake for 55 minutes.
- Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.
Nutrition Facts : Calories 479.7, Fat 35.6, SaturatedFat 15.1, Cholesterol 71.3, Sodium 127.2, Carbohydrate 36.4, Fiber 5.9, Sugar 12.5, Protein 8.7
GRATIN OF DELICATA SQUASH AND LEEKS
Winter squash is often paired with sweet flavors, but it's also delicious when the sweetness of the squash is contrasted with savory herbs and a blanket of melted cheese. Use the slicing disk of a food processor to streamline preparation. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 4 Hours
Time 1h9m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
- Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
- Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
- Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
- Tips: Deli ham or salami can be substituted.
ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
- Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
- Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams
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