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
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.
WINTER SQUASH GRATIN WITH MUSHROOMS
I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.
Provided by Rick Martinez
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
- Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
- Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
- Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.
WINTER SQUASH, LEEK AND FARRO GRATIN WITH FETA AND MINT
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal - farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Oil a 2-quart baking dish or gratin. Line a sheet pan with parchment. Place squash on baking sheet, season with salt and pepper, and add 2 tablespoons olive oil. Toss squash until evenly coated with oil. Place in oven and roast until tender and lightly colored, about 25 to 30 minutes, stirring every 10 minutes. Remove from oven and set aside. Turn heat down to 375 degrees.
- Heat another tablespoon of olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook, stirring often, until tender, another 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add squash and mint to pan and toss together. Remove from heat.
- In a large bowl beat eggs. Add salt to taste (remembering that feta is very salty) and feta, and beat together until feta has broken up into eggs. Stir in squash and leek mixture and farro. Scrape into oiled baking dish. Drizzle remaining oil over top.
- Bake 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams
SIMPLE PROVENçAL WINTER SQUASH GRATIN
I've offered a few winter squash gratin recipes over the years, but none as simple as this one. There's little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can't get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney's book "Simple French Food."
Provided by Tara Parker-Pope
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 5 grams
WINTER SQUASH GRATIN
Make and share this Winter Squash Gratin recipe from Food.com.
Provided by Muddyboots
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat over 425 . Oil a foil covered cookie sheet. Cut squash in half and scoop out seeds place cut side down on baking sheet. Bake 40 minutes. When cool scoop out pulp and puree should have about 2 cups. Turn oven down to 375. Oil a 2 quart baking dish. Add oil to skillet and add diced onion cook until soft add garlic then stir in fresh parsley, fresh sage and squash seasoning to taste with salt and pepper. remove from heat. In bowl beat eggs with milk add 1/2 teaspoon salt and pepper stir in squash and grated cheese. Put into the prepared baking dish sprinkle with parmesan and bake 30-40 minutes. The fresh herbs substitued as follows-1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.
Nutrition Facts : Calories 289.9, Fat 18, SaturatedFat 6.5, Cholesterol 183.2, Sodium 217.5, Carbohydrate 20.1, Fiber 3.1, Sugar 5.3, Protein 14.2
WINTER SQUASH & SHITAKE MUSHROOM GRATIN
Steps:
- To prepare the squash: Preheat oven to 400°. Oil a baking sheet. Peel squash and cut into 1/2- to 3/4-inch cubes (there should be about 4 cups). Toss in a bowl with 2 tablespoons of olive oil; season with salt and pepper. Turn out onto baking sheet and roast until golden brown and tender, about 15-20 minutes, turning once if desired. Cool and remove from baking sheet; set aside. Lower oven to 375* To prepare the chard: While the squash is roasting, cut off and discard stems and any tough ribs from the chard. Cut large leaves in half lengthwise and then again crosswise into 1/2-inch-wide pieces. Rinse well and place the wet leaves in a skillet over medium heat along with 2 teaspoons olive oil, minced garlic, salt and pepper to taste. When garlic becomes aromatic, add the wine and cook briefly, until chard is wilted and tender but still bright green. If the pan looks dry, add a little broth or water. Set aside. To prepare the shiitakes: Rinse out any grit from the rehydrated shiitakes; drain. Remove tough stems and discard; cut shiitake caps into bite-size pieces no larger than the cubes of squash. Set aside. The dish can be prepared ahead up to this point. Whisk the miso, soy sauce and fish sauce together. Combine the squash and mushrooms in a bowl and toss with sauce to taste; if needed, add more broth or water for moisture and more seasoning to taste. To assemble: Spread the chard on the bottom of individual gratin dishes or a 9-inch square baking dish. Spread the squash-mushroom mixture evenly on top. Combine the hazelnuts, panko and Parmesan-Reggiano and sprinkle on Bake, uncovered, until warmed through. If ingredients have been prepared in advance, remove from the refrigerator and allow to come to room temperature before assembling and baking. Garnish with chopped parsley if desired. Serve immediately top.
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
From NY Times: This gratin is an easy vegetarian main dish to make and resembles a quiche, but without the crust.
Provided by MarielC
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
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 : Calories 289.6, Fat 17.7, SaturatedFat 6.3, Cholesterol 182, Sodium 231, Carbohydrate 20.3, Fiber 3.1, Sugar 7, Protein 14.7
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CHEESY WINTER SQUASH GRATIN RECIPE | BON APPéTIT
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4.5/5 (61)Author Molly BazServings 4-6Estimated Reading Time 7 mins
- Place racks in upper and lower thirds of oven; preheat to 400°. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices.
- Combine cream, three quarters of Parmesan, and 1½ tsp. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.
- Meanwhile, wipe out skillet and melt remaining 3 Tbsp. butter in skillet over medium heat. Add bread and remaining ¼ tsp. salt; toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Let cool.
- Heat broiler. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.
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