Butternut Squash Potato Au Gratin Happy Thanksgiving Recipes

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 SQUASH GRATIN

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.

AU GRATIN POTATOES WITH SQUASH

Steps:

• Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender., In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers., Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

WINTER SQUASH AND POTATO GRATIN

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.

BUTTERNUT SQUASH & POTATO AU GRATIN. HAPPY THANKSGIVING!

Steps:

• Preheat the oven to 400 degrees . In a small saucepan, bring the cream, rosemary sprigs and garlic just to a boil over medium heat. Remove from heat; let steep. When cool, strain, discard herbs & garlic and season the cream with salt & pepper.
• Layer a lightly buttered 3 quart baking dish with slices of potatoes & squash, & sprinkle with some of the cheese. Continue layering & sprinkling the cheese until you have used all the potatoes & squash. Bring the steeped cream back just to scald & pour over the gratin. Sprinkle with remaining cheese.
• Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.

BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY

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!

BUTTERNUT SQUASH GRATIN

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.

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN

Steps:

• Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
• Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
• In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
• Bake in preheated oven for 40 minutes.
• Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.