Butternut Squash Gratin Recipes

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BUTTERNUT SQUASH GRATIN



Butternut Squash Gratin image

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

1 tablespoon butter
1 tablespoon olive oil
2 large onions, cut into 1-inch squares
3 tablespoons chopped fresh sage
salt and freshly ground black pepper to taste
3 pounds butternut squash - peeled, seeded, and cut into 1/2-inch cubes
2 cloves garlic, minced
¾ teaspoon salt
10 tablespoons heavy whipping cream
1 cup fresh bread crumbs
1 ½ tablespoons butter, melted

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



Squash Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)

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



Parmesan-Butternut Squash Gratin image

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

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

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



Butternut Squash Gratin image

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

1 butternut squash (3 lb)
1 spaghetti squash (3 lb)
2 tablespoons butter, melted
1 cup packed light brown sugar
3 cups whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 large Yukon Gold potatoes (about 2 1/2 lb), cut into 1/8-inch slices
1 teaspoon salt
1 teaspoon freshly ground pepper
16 oz fontina cheese, shredded (4 cups)
Fresh rosemary sprigs, if desired

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



Merritt's Butternut Squash Gratin image

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

3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
¼ cup grated Parmesan cheese

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



Gratin of Butternut Squash image

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

1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese

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



Butternut Squash Au Gratin Recipe by Tasty image

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

1 tablespoon unsalted butter
2 cloves garlic, minced
1 tablespoon all purpose flour
1 cup milk
1 can Campbell's® Cream of Chicken Soup
¼ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaf, roughly chopped (option to use dried)
½ cup shredded sharp cheddar cheese
½ cup shredded gruyère cheese
¼ cup grated parmesan cheese
1 butternut squash, halved lengthwise and sliced into ⅛-inch-thick slices
½ cup shredded sharp cheddar cheese
½ cup shredded gruyère cheese
⅓ cup seasoned bread crumbs
1 tablespoon fresh thyme leaf, roughly chopped (option to use dried)

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



Gratin of Butternut Squash image

Provided by Jacques Pepin

Categories     dinner, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 butternut squash (about 3 pounds)
2 tablespoons olive oil
1 tablespoon unsalted butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese

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



Butternut Squash Gratin image

Categories     Side     Bake     Quick & Easy     Casserole/Gratin     Parmesan     Walnut     Butternut Squash     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 4

a 1 1/2-pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces
1 tablespoon unsalted butter, softened
1/4 cup walnuts, chopped fine
2 to 3 tablespoons freshly grated Parmesan

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



Butternut Squash and Kale Gratin image

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

1/2 pound bacon strips, cut into 1/2-in. pieces
2 medium leek (white portion only), chopped
1 butternut squash (2-1/2 to 3 pounds), peeled and cut into 1-in. cubes
3 cups chopped baby kale
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups grated Parmesan cheese
1 pint heavy whipping cream

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



Butternut Squash Gratin image

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

2/3 cup chopped parsley
1 tablespoon freshly grated lemon, rind of
3 cloves garlic
1 (3 lb) butternut squash, peeled,seeded,and cut into 3/8 inch slices (about 10 cups)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth, warm
3/4 cup freshly grate parmesan cheese (3 oz.)
2 tablespoons fine dry breadcrumbs
1 teaspoon olive oil

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



Butternut Squash Gratin image

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

1 large butternut squash, cubed
2/3 cup fresh parsley, chopped
3 garlic cloves, finely chopped
1 tablespoon lemon zest
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups hot cream (or milk)
1/4 teaspoon ground nutmeg
3/4 cup grated gruyere, divided
1/2 cup grated parmesan cheese
1/4 cup plain breadcrumbs
2 tablespoons melted butter

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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2020-08-25 Instructions. Preheat oven to 425 degrees F. Start by slicing the squash into discs; approximately 1/2-inch thick. Place them in the bottom of an 8"x8" oven safe casserole dish; fanning them out to cover all sections. In a small saucepan, melt 2 tablespoons of the butter over medium high heat.
From carriesexperimentalkitchen.com


PARMESAN BUTTERNUT SQUASH GRATIN - COOKING CLASSY
Instructions. Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them. In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
From cookingclassy.com


BUTTERNUT SQUASH RECIPES CASSEROLE - THERESCIPES.INFO
Butternut Squash Casserole Recipe | Allrecipes great www.allrecipes.com. Preheat oven to 425 degrees F (220 degrees C). Step 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain ...
From therecipes.info


SUMMER SQUASH GRATIN | SOUTHERN LIVING
3 garlic cloves. 4 tablespoons unsalted butter, divided. 1 ½ cups thinly sliced Vidalia onion (from 1 small onion) 1 pound yellow squash, sliced ¼ inch thick (about 4 cups) 1 pound zucchini, sliced ¼ inch thick (about 4 cups) 2 teaspoons chopped fresh thyme. ½ teaspoon black pepper. 1 teaspoon kosher salt, divided. ½ cup panko breadcrumbs.
From southernliving.com


BUTTERNUT SQUASH GRATIN | A WELL-SEASONED KITCHEN®
Preheat oven to 400 degrees. Butter a 6 to 8-cup shallow gratin or baking dish. Cut squash in half lengthwise, remove seeds and place, cut side up, in a rimmed baking pan. Season with salt and pepper, cover with aluminum foil and bake until tender but not mushy, around 1 hour. Set aside and let cool enough to handle.
From seasonedkitchen.com


PARMESAN BUTTERNUT SQUASH GRATIN - COLD WEATHER COMFORT
2021-02-03 Preheat oven to 375. Place butternut squash slices into a greased baking dish. Season to taste with salt and pepper. Top with sliced garlic. Melt butter and in a large bowl combine with all other ingredients. Season breadcrumb mix with salt and pepper to taste. Spread breadcrumb mixture over the squash.
From coldweathercomfort.com


BUTTERNUT SQUASH GRATIN RECIPE | EATINGWELL
Advertisement. Step 2. Toss squash in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes. Step 3.
From eatingwell.com


ROASTED BUTTERNUT SQUASH AND CHEDDAR GRATIN | CANADIAN LIVING
Transfer to greased 8-cup (2 L) baking dish. While squash is roasting, in saucepan, melt butter over medium heat; cook leek, stirring often, until softened, about 3-4 minutes. Add garlic and 1 tsp of the thyme; cook for 1 more minute. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt ...
From canadianliving.com


BUTTERNUT SQUASH GRATIN RECIPE | MYRECIPES
Using the shredding attachment of a food processor, shred squash. In a large bowl, toss squash with onion, garlic, nutmeg, sage, salt and pepper. Advertisement. Step 2. Spread squash mixture evenly in baking dish. Pour cream over top and dot with butter. Cover with foil and bake until tender, about 40 minutes.
From myrecipes.com


ROASTED BUTTERNUT SQUASH GRATIN - RECIPE GIRL
2018-11-08 Preheat oven to 450°F. Coat a 1 1/2-quart baking dish with cooking spray. In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper. Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of Parmesan and the shredded Asiago cheese too. Bake for 20 minutes.
From recipegirl.com


BUTTERNUT SQUASH GRATIN RECIPE | THE KITCHEN IS MY PLAYGROUND
2015-10-30 Pre-cut butternut squash cubes are usually available in plastic baggies in the produce section. They make preparing an easy recipe even easier! Simmer the butternut squash with some diced onion until the squash is tender. Then drain and mix with an egg, a touch of milk, and a good bit of Parmesan cheese. Sprinkle the top with more Parmesan ...
From thekitchenismyplayground.com


ROASTED BUTTERNUT SQUASH GRATIN WITH GRUYèRE AND WALNUTS
2012-10-04 With autumn here, I’ve got butternut squash on the brain. This sweet squash is really healthy and versatile. It’s loaded with vitamins A and C, making it a more nutritious alternative to starch-heavy potatoes. Last week, I started wondering how butternut squash would taste as a gratin, so I experimented and tested a few ideas. This recipe ...
From toriavey.com


RECIPE: BUTTERNUT SQUASH-PECAN GRATIN WITH GOAT CHEESE
Add the squash and half of the pecans and return to a boil. Lower the heat and simmer gently for 5 minutes. Transfer half of the squash mixture to the prepared gratin dish. Dot with half of the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top. Place the gratin on a sturdy baking sheet ...
From recipelink.com


BUTTERNUT SQUASH GRATIN | BETTER HOMES & GARDENS
Step 1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes.
From bhg.com


20 EASY KABOCHA SQUASH RECIPES AND IDEAS - INSANELY GOOD
2022-06-25 Go to Recipe. 3. Kabocha Salad. This kabocha salad has some serious potato salad vibes but is much healthier! Soft squash is mixed with cucumbers, crispy bacon, and Kewpie mayo, making it creamy, indulgent, and perfect for BBQ season. Go to Recipe. 4. Vegan Kabocha Squash Muffins.
From insanelygoodrecipes.com


BUTTERNUT SQUASH GRATIN RECIPE - SKINNYTASTE
2016-10-13 Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray. Transfer squash mixture to casserole dish and set aside. In a medium microwave safe bowl, melt butter. Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper. Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes.
From skinnytaste.com


PARMESAN BUTTERNUT SQUASH GRATIN RECIPE - LIFEMADEDELICIOUS.CA
2012-12-01 1. Heat oven to 375º. 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. 2. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring ...
From lifemadedelicious.ca


MAKE AHEAD BUTTERNUT SQUASH GRATIN | BETTER HOMES & GARDENS
Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice 1/4-inch thick. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper.
From bhg.com


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