MERRITT'S BUTTERNUT SQUASH GRATIN
Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.
Provided by Merrittorious
Categories Side Dish Vegetables Squash
Time 2h5m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269 calories, Carbohydrate 19.9 g, Cholesterol 50.1 mg, Fat 16 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.1 g, Sodium 395.2 mg, Sugar 3.6 g
BUTTERNUT SQUASH GRATIN
Combine fall flavors for dinner tonight - butternut and spaghetti squash and potatoes baked in this cheesy French gratin recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 17x12-inch half-sheet pan with cooking spray. Cut butternut and spaghetti squash in half lengthwise; discard seeds. Place squash, cut sides up, in pan. Drizzle with melted butter; sprinkle with 1/2 cup of the brown sugar. Bake 40 minutes or until tender. Cool 20 minutes.
- With fork, scrape inside of spaghetti squash to remove spaghetti-like strands; place in large bowl. Scoop pulp from butternut squash; coarsely chop pulp. Toss with spaghetti squash.
- In heavy nonaluminum saucepan, heat whipping cream over medium heat 5 minutes, stirring frequently, just until it begins to steam (do not boil); remove from heat. In small bowl, mix cinnamon, nutmeg and remaining 1/2 cup brown sugar; set aside.
- Butter 13x9-inch (3-quart) glass baking dish. Arrange one-fourth of the potato slices in baking dish. Top with one-third of the squash mixture; sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and 1 cup of the cheese. Pour 3/4 cup hot cream over top. Repeat layers twice, sprinkling one-third of reserved brown sugar mixture over each of second and third squash layers. Top with remaining potato slices, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gently press layers down with back of spoon. Sprinkle with remaining 1 cup cheese; pour remaining 3/4 cup hot cream over top. Sprinkle with remaining brown sugar mixture. Line cookie sheet with foil. Place baking dish on cookie sheet.
- Cover; bake 1 hour. Uncover; bake 25 minutes longer or until top is golden brown and potatoes are tender. Cool 20 minutes before serving. Garnish with rosemary.
Nutrition Facts : Calories 540, Carbohydrate 53 g, Fat 4 1/2, Fiber 7 g, Protein 13 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 500 mg
BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE
From Fine Cooking Magazine - Issue No. 17. To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.
Provided by Veghead
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.
- Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.
- Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.
Nutrition Facts : Calories 346.1, Fat 17.6, SaturatedFat 9.4, Cholesterol 46.7, Sodium 194.9, Carbohydrate 45.9, Fiber 6.6, Sugar 8.3, Protein 6
BUTTERNUT SQUASH AND POTATO GRATIN
adapted from Vegetarian Cooking for Everyone by Deborah Madison. She uses all butternut squash, and I think that's too sweet. you can use dried herbs for fresh, but use about a third less.
Provided by anne 2
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. lightly butter or oil a 2-quart gratin dish.
- Heat half of the olive oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are slightly carmelized (about 15 minutes). Season and spread in the gratin dish.
- Return the skillet to the heat and add the rest of the olive oil. Toss the squash lightly in the flour, add to the pan, and cook until it begins to brown, about 7 minutes. Add the parsley, season well, and cook for another minute. Put the squash in the gratin dish on top of the onions, cover with cheese, and add the heated milk.
- Cover and bake for 25 minutes; then uncover, add the bread crumbs and bake for 25 more minutes, or until the top is browned and the liquid absorbed.
Nutrition Facts : Calories 560.4, Fat 21.3, SaturatedFat 5.7, Cholesterol 18.7, Sodium 276.2, Carbohydrate 80.9, Fiber 10.3, Sugar 13.9, Protein 15.9
BUTTERNUT SQUASH GRATIN
This is an amazing side dish for Thanksgiving, the holidays, or anytime. There are never any leftovers when I make this.
Provided by lyss8
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 21.7 g, Cholesterol 28 mg, Fat 10.1 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 238 mg, Sugar 4.5 g
BUTTERNUT GRATIN WITH PARMESAN-SAGE TOPPING
Here's a wonderful side dish for Christmastime. The baked butternut squash and onions get extra flavor from a topping of panko bread crumbs, Parmesan cheese and seasonings. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; cook and stir 6-8 minutes or until lightly browned. Add squash; cook 2 minutes longer. Sprinkle with sugar, salt, pepper and nutmeg; cook and stir 3-4 minutes or until squash is lightly browned., Transfer to a greased 13x9-in. baking dish. Pour stock over top. Bake, covered, 20-30 minutes or until squash is tender., Meanwhile, in a bowl, toss bread crumbs with cheese and seasnings. Sprinkle over vegetables. Bake, uncovered, 10-12 minutes longer or until topping is golden brown.
Nutrition Facts :
WINTER SQUASH AND POTATO GRATIN
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Provided by Martha Rose Shulman
Categories casseroles
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
- Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams
BUTTERNUT SQUASH AND SAGE LATKES
Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield About 25 latkes, serving 6
Number Of Ingredients 9
Steps:
- Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.
- Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 638 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERNUT & SAGE GRATIN
Creamy roasted veggies with a golden crunchy topping, this recipe is vegetarian comfort food at its very best. Whilst the classic flavour combination of butternut squash and sage speaks for itself, the showstopping element of this dish lies in that cheesy crumb
Provided by chrisf298
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat your oven to 200°C. Halve the butternut squash lengthways (no need to peel!) and scoop out the seeds. Chop into 1cm cubes and lay on a baking tray. Drizzle over a little oil and season with salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until soft and golden, 30-35 mins. TIP: Make sure the squash is cut nice and small or it'll take a little longer to cook.
- Halve, peel and chop the onion into ½cm pieces. Cut each chestnut mushroom into about five slices. Peel and grate the garlic (or use a garlic press). Pick the sage leaves from their stalks and finely chop (discard the stalks).
- Heat a glug of oil in a frying pan over medium heat. Cook the mushrooms until browned, 5-7 mins. Add the onion and cook until soft, 3-5 mins, then add the garlic and half the sage. Cook for 1 minute more. Stir in the crème fraîche, stock powder, water (see ingredients list for amount) and cavolo nero. Stir to dissolve the stock powder. Simmer until the cavolo nero has softened, 4-5 more mins. TIP: Add a splash of water if the mix looks a little too dry!
- Next, make the crumb. Pop the remaining sage in a small bowl with the panko breadcrumbs, cheese and olive oil (see ingredients for amount). Season with pepper. Preheat your grill to high.
- When the butternut is ready, remove from the oven and add it to the creamy veggies. Taste and add more salt and pepper if needed. Transfer to an ovenproof dish and sprinkle over the cheesy crumb topping. Pop under the grill until golden brown and crunchy, 3-5 mins.
- Meanwhile, pop the baby leaves in a large bowl and drizzle over the olive oil (see ingredients for amount). Season with salt and pepper. Toss together. Serve the gratin on plates with the baby leaf salad on the side. Enjoy!
BUTTERNUT SQUASH AND POTATO GRATIN WITH FRESH SAGE
Steps:
- Position a rack in the center of the oven and heat to 350°F.
- Melt the butter in a small saucepan over medium heat. Add the shallot and cook, stirring, until it softens and becomes translucent, about 30 seconds. Add the cream, thyme, 5 of the sage leaves, 2 teaspoons salt, and a few grinds of pepper and bring to a boil. Remove from the heat and let the sage infuse in the cream for 10 minutes. Then remove and discard the sage leaves.
- Generously butter an 8 by 8-inch baking dish and arrange one-third of the potatoes and one-third of the squash across the bottom, overlapping them slightly to make a relatively even layer. Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the cheese. Build 2 more layers in the same way; on the last layer, add the remaining potatoes and cream, then arrange the remaining 7 sage leaves decoratively over the top. Finally, sprinkle on the remaining cheese.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking until the top is golden and a skewer goes into the potatoes with no resistance, about 30 minutes longer.
- Let rest for about 10 minutes before serving.
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