Butternut Squash Sage And Blue Gratin Recipes

BUTTERNUT GRATIN WITH LEEKS, SAGE AND WALNUTS

Steps:

• Peel and thinly slice the butternut squash into 18 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing. Set aside 12-15 of the "prettiest" slices for the top of the gratin. ( There will be 3 layers of butternut - so you could divide into 3, placing any misshapen pieces in the middle layer)
• Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Saute the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.
• the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
• Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is BEST here ensuring even cooking. Grease the pan, add 1/4 cup water to the bottom of the pan. Layer with Butternut squash overlapping slightly. Sprinkle with half of the sauteed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of butternut- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of butternut, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of the gratin.
• . Uncover, confirming the butternut is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden.
• To make the crispy sage leaf garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, saute each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.

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.