Savory Butternut Squash Gratin Food

BUTTERNUT SQUASH AU GRATIN

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.

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.

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.

SQUASH GRATIN

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.

SAVORY BUTTERNUT SQUASH CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
• Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
• Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
• Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
• Slice and serve warm or at room temperature.

GRATIN OF BUTTERNUT SQUASH

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 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.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
• Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
• Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

SAVORY BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 350 degrees. Prepare the squash: Cut off and discard the stem of squash. Divide squash into two pieces by slicing through it horizontally. Peel each half with a sharp knife. Using a spoon, scoop out seeds. Then cut squash into 3/4 inch pieces, using a knife. Place squash slices in large saucepan, cover them with water and bring to a boil. Cook over high heat for 2 minutes then drain in a colander. Pour a thin layer of vegetable stock on the bottom of a 9 x 12 baking dish and alternate layers of squash and Gruyere, saving some cheese for the top. Add s&p to taste. Top with remaining veggie stock and bake 30 minutes. Remove from oven and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.

MERRITT'S BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 350°F (175°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 15 minutes more until the topping is lightly cruchy and brown.