SQUASH GRATIN WITH POBLANOS & CREAM
From Food & Wine. At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individual dishes with a topping of candied pepitas (pumpkin seeds). This version is for one big gratin garnished with plain toasted pumpkin seeds.
Provided by Raquel Grinnell
Categories < 4 Hours
Time 2h45m
Yield 1 dish, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.
- Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.
- Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.
- Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.
- Make Ahead: The unbaked gratin can be refrigerated overnight. Return to room temperature before baking. Notes Farmer cheese is a form of cottage cheese that has had the liquid pressed out of it. It's slightly tangy with a dry texture that makes it great for crumbling. Look for it at specialty-food stores or at cheese shops.
Nutrition Facts : Calories 336.6, Fat 22.6, SaturatedFat 9.1, Cholesterol 38.9, Sodium 135.6, Carbohydrate 29.7, Fiber 6.2, Sugar 5.3, Protein 8.7
SQUASH GRATIN
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 0
Steps:
- Toss 4 thinly sliced summer squash or zucchini with 1 tablespoon kosher salt; let sit 20 minutes, then rinse and pat dry. Chop 2 shallots, 1/4 cup each parsley and mint, 3 tablespoons olive oil, 1 tablespoon thyme, 1 seeded red jalapeno and 1 teaspoon lemon zest in a food processor; toss with the squash and 3/4 cup grated gruyere. Arrange evenly in a baking dish; top with 1/4 cup more cheese. Bake at 400 degrees F, 35 to 40 minutes.
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.
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
SQUASH AU GRATIN
This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. -Deb Williams, Peoria, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the squash, salt, pepper, nutmeg and 1 tablespoon oil; toss to coat. Transfer to a greased 11x7-in. baking dish; pour cream over top., Cover and bake at 325° for 30 minutes. In a small bowl, toss apples in remaining oil. Spoon over squash. Bake, uncovered, for 25-30 minutes or until squash is tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Reheat casserole, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle with cheese and bake until melted.
Nutrition Facts : Calories 223 calories, Fat 17g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 314mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
More about "squash gratin with poblanos and cream food"
LAYERED SQUASH GRATIN WITH POBLANOS AND CREAM
From quericavida.com
서빙 16소요 시간 2시간범주 Side Dish1회 섭취량당 칼로리 260
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange squash slices overlapping slightly in baking dish.
- Meanwhile, in deep 10-inch skillet, heat 3 tablespoons olive oil over medium heat until hot. Add sliced leek, garlic, marjoram and thyme. Cook about 3 minutes, stirring occasionally, until onion is softened. Add cream and cream cheese. Simmer about 3 minutes or until thickened. Remove from heat. Stir in Mexican sour cream, and season with salt and pepper. Pour over squash in baking dish.
- Cover with foil. Bake 1 hour to 1 hour 15 minutes or until squash is tender. Arrange poblano chiles on top of squash; sprinkle with cheese and bread crumbs; sprinkle with paprika.
- Bake an additional 15 minutes or until light golden brown and bubbly. Let stand 10 minutes before serving.
SQUASH GRATIN WITH POBLANOS & CREAM RECIPE - JULIE …
From foodandwine.com
5/5 (221)범주 Dinner, Side Dish저자 Julie Robles소요 시간 2시간
SUMMER SQUASH GRATIN RECIPE - LAURA REGE - FOOD
From foodandwine.com
CRISPY BUTTERNUT SQUASH & POBLANO TACOS - LOVE AND …
From loveandlemons.com
SUMMER SQUASH GRATIN - SOUTHERN LIVING
From southernliving.com
WINTER SQUASH AND GRUYèRE GRATIN RECIPE - SALLY …
From foodandwine.com
SQUASH GRATIN WITH POBLANOS & CREAM | GOURMET GETAWAYS
From gourmetgetawaysglobal.wordpress.com
FOOD AND WINE’S SQUASH GRATIN WITH POBLANOS AND CREAM
From everydaycookingadventures.com
SQUASH GRATIN WITH POBLANOS & CREAM - EPICURIOUS
From epicurious.com
SQUASH GRATIN WITH POBLANOS AND CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICY SQUASH GRATIN | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
POBLANO BUTTERNUT SQUASH AU GRATIN RECIPE
From quericavida.com
SQUASH GRATIN WITH POBLANOS & CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERNUT SQUASH AND POBLANO GRATIN
From joanneweir.com
SQUASH GRATIN RECIPE - FOOD & WINE
From foodandwine.com
CREAMY SQUASH, CORN, ROASTED POBLANO & SQUASH …
From rickbayless.com
CHEESY WINTER SQUASH GRATIN RECIPE | BON APPéTIT
From bonappetit.com
MARK HIX'S PARSNIP GRATIN RECIPE - THE TELEGRAPH
From telegraph.co.uk
EPIMELES — SQUASH GRATIN WITH POBLANOS AND CREAM
From recipes.thepences.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love