Butternut Squash Gratin With Blue Cheese And Sage Recipes

BUTTERNUT SQUASH GRATIN WITH BLUE CHEESE AND SAGE

Steps:

• Preheat oven to 400º 1. Steam squash, covered for 10 minutes (until tender) 2. Add 2 teaspoons of oil to bread crumbs, toss to combine 3. Heat remaining 2 teaspoons of oil in a large skillet. Add onions saute 5 minutes till tender, stirring occasionally. 4. Transfer onion mixture to a large bowl.Add squash, chopped sage, slat, black pepper to bowl, toss to combine. 5. Spoon squash mixture into a baking dish coated with cooking spray. Bake @ 400º for 20 minutes. 6. Sprinkle with blue cheese and sprinkle with bread crumbs. (EVENLY). 7. Bake an additional 10 minutes or until cheese is melted and crumbs are golden brown.

BUTTERNUT SQUASH, SAGE AND BLUE GRATIN

Steps:

• Heat oven to 375F.
• Spray 11x7 1/2" baking dish with nonstick cooking spray.
• Cut squash in half lengthwise; remove seeds and peel.
• Slice each half crosswise into 1/2" thick slices.
• Place squash in single layer at 45-degree angle in baking dish.
• (The squash will be tightly packed.) Drizzle squash with oil.
• Sprinkle with sage, salt and pepper.
• Cover with foil.
• Bake 40 minutes or until squash is tender.
• Remove from oven; remove foil.
• Sprinkle with blue cheese and Gruyère cheese.
• Return to oven; bake an additional 1 minute or until 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.

GRATIN OF BUTTERNUT SQUASH

Steps:

• With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath. (The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.) Cut the squash in half lengthwise and remove the seeds. Cut in half lengthwise again; then cut crosswise into 1/2-inch slices.
• Put the squash slices in a large saucepan and cover with tepid tap water. Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender. Drain in a colander and transfer to a gratin dish with the rest of the ingredients. Mix well.
• If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top. Serve.

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.

BUTTERNUT & SAGE GRATIN

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!

GRATIN OF BUTTERNUT SQUASH

Steps:

• With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath. (The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.) Cut the squash in half lengthwise and remove the seeds. Cut in half lengthwise again; then cut crosswise into 1/2-inch slices.
• Put the squash slices in a large saucepan and cover with tepid tap water. Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender. Drain in a colander and transfer to a gratin dish with the rest of the ingredients. Mix well.
• If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top. Serve.

BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE

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.

BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND HAZELNUTS

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 GRATIN WITH PARMESAN-SAGE TOPPING

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.