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
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.
PARMESAN-BUTTERNUT SQUASH GRATIN
Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
- In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
- In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
- Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 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
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
GRATIN OF BUTTERNUT SQUASH
Provided by Jacques Pépin
Categories Milk/Cream Side Bake Thanksgiving Casserole/Gratin Parmesan Butternut Squash Fall Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
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 AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all purpose flour, milk, Campbell's® Cream of Chicken Soup, onion powder, kosher salt, freshly ground black pepper, fresh thyme leaf, shredded sharp cheddar cheese, shredded gruyère cheese, grated parmesan cheese, butternut squash, shredded sharp cheddar cheese, shredded gruyère cheese, seasoned bread crumbs, fresh thyme leaf
Provided by Campbell's
Categories Dinner
Yield 9 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C).
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 1 minute more, or until the flour turns light golden brown in color. Slowly pour the milk, stirring constantly, and cook, still stirring, until the mixture thickens slightly, 2-3 minutes.
- Add the Campbell's® Cream of Chicken Soup and stir to combine. Add the onion powder; salt; pepper; thyme; and the cheddar, Gruyère, and Parmesan cheeses. Stir for about 2 minutes, or until the cheese has melted completely. Remove the pot from the heat.
- Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers.
- Bake the gratin for 35 minutes, until the butternut squash is tender.
- Remove the gratin from the oven and turn the broiler on high.
- Sprinkle the cheddar and Gruyère cheeses over the gratin in an even layer. Top with the bread crumbs and thyme.
- Return the gratin to the oven and broil until the cheese is melted and the bread crumbs are toasted, 1-3 minutes. Keep a close eye on the dish to prevent burning.
- Allow the gratin to cool for about 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
GRATIN OF BUTTERNUT SQUASH
Provided by Jacques Pepin
Categories dinner, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 4 grams, TransFat 0 grams
BUTTERNUT SQUASH GRATIN
Categories Side Bake Quick & Easy Casserole/Gratin Parmesan Walnut Butternut Squash Fall Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is tender. In a food processor puree the squash with the butter, season it with salt and pepper, and transfer it to a buttered 2-to 3-cup shallow baking dish, smoothing the top. Sprinkle the squash with the walnuts and the Parmesan and bake it in the upper third of the oven for 15 minutes, or until the cheese is melted and the walnuts are toasted.
BUTTERNUT SQUASH AND KALE GRATIN
This butternut squash and kale gratin is packed with layers of flavor. It's simple to throw together and versatile because you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds of this decadent side! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Time 1h25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings and cook until tender, 3-4 minutes. , Stir together squash and kale; transfer to a lightly greased 13-x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil. , Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes.
Nutrition Facts : Calories 466 calories, Fat 37g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 782mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.
BUTTERNUT SQUASH GRATIN
I recently discovered the unique and flavorful taste of this "less popular" winter squash. I feel that this vegetable is overlooked by most of society. Do yourself a favor and a try butternut squash, if not this recipe, another. However, I feel that you might enjoy this version.
Provided by kyle martin
Categories Vegetable
Time 1h15m
Yield 12 sides, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 4oo degrees.
- spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
- In small bowl, mix together parsley, lemon peel and garlic.
- Spread half of the squash slices in baking dish.
- Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
- Top with remaining squash and parsley mixture.
- Gently pour broth over squash.
- Season with remaining salt and pepper.
- Cover with foil.
- Bake 40 to 45 minutes or until squash is almost tender.
- Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
- Top gratin with cheese mixture.
- Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.
Nutrition Facts : Calories 95, Fat 2.5, SaturatedFat 1.2, Cholesterol 5.5, Sodium 219.4, Carbohydrate 15.9, Fiber 2.6, Sugar 2.8, Protein 4.2
BUTTERNUT SQUASH GRATIN
This recipe is a combination of two recipes: one that I found on this site, and Ina Garten's (Food Network's Barefoot Contessa) gratin recipe. For the squash, I used a package of pre-cubed butternut squash, however feel free to peel and cut your own.
Provided by salad savior
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400 degrees.
- Cook squash 3-5 minutes in boiling, salted water.
- In a small bowl, mix parsley, garlic, and lemon zest.
- In a baking dish, sprinkle squash with 1/4t salt, 1/8t pepper, and parsley mix; mix until squash is well coated.
- Gratin sauce:.
- In medium saucepan, melt 2T butter, add flour, stirring constantly.
- Pour in hot cream, stir until boiling.
- Remove pan from heat, add remaining salt and pepper, nutmeg, 1/2c Gruyere, and Parmesan.
- Pour sauce over squash, stir to coat.
- Topping:.
- Combine remaining Gruyere with breadcrumbs, sprinkle on top of squash mixture.
- Drizzle 2T melted butter on top of breadcrumb mix.
- Bake for 30 mins, or until top is browned.
Nutrition Facts : Calories 454.9, Fat 30.5, SaturatedFat 18.6, Cholesterol 95.3, Sodium 499.3, Carbohydrate 37.1, Fiber 5.2, Sugar 5.7, Protein 13.1
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