Butternut Squash Sage And Mozzarella Gratin Recipes

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BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN



Butternut Squash, Sage and Mozzarella Gratin image

Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.

Provided by sugarpea

Categories     Cheese

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 1/2 lbs butternut squash
1 1/2 tablespoons butter, divided
1/2 cup shredded mozzarella cheese
1 medium onion, diced
3/4 cup dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried sage

Steps:

  • Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
  • Spread squash evenly into a small oiled casserole; sprinkle with cheese.
  • Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
  • Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.

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

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

BUTTERNUT GRATIN WITH PARMESAN-SAGE TOPPING



Butternut Gratin with Parmesan-Sage Topping image

Here's a wonderful side dish for Christmastime. The baked butternut squash and onions get extra flavor from a topping of panko bread crumbs, Parmesan cheese and seasonings. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

2 tablespoons butter
1 tablespoon olive oil
2 medium onions, halved and thinly sliced
1 small butternut squash (about 2-1/2 pounds), peeled and cubed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
3/4 cup chicken or vegetable stock
TOPPING:
1-1/2 cups panko bread crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
1/8 teaspoon pepper
Dash salt

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.

Nutrition Facts :

BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE



Butternut Squash Gratin With Onion and Sage image

From Fine Cooking Magazine - Issue No. 17. To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.

Provided by Veghead

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons fresh sage, chopped or 1 tablespoon dried sage
3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup heavy cream, plus
2 tablespoons heavy cream, heated until warm
1 cup fresh breadcrumb
1 1/2 tablespoons butter, melted

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.

Nutrition Facts : Calories 346.1, Fat 17.6, SaturatedFat 9.4, Cholesterol 46.7, Sodium 194.9, Carbohydrate 45.9, Fiber 6.6, Sugar 8.3, Protein 6

BUTTERNUT SQUASH AND SAGE LASAGNA



Butternut Squash and Sage Lasagna image

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 13

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Steps:

  • Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
  • Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
  • Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
  • Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
  • Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

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

BUTTERNUT SQUASH AND POTATO GRATIN WITH FRESH SAGE



Butternut Squash and Potato Gratin with Fresh Sage image

Categories     Potato     Side     Bake     Dinner     Squash     Kosher     Sage     Boil

Yield SERVES 4 TO 6

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for the pan
1 large shallot, minced
1 1/4 cups heavy cream
5 large sprigs fresh thyme, leaves chopped
12 large sage leaves
Kosher salt and freshly ground black pepper
3 medium russet or Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced into 1/8-inch thick rounds
1/4 small butternut squash (preferably from the stem end), peeled and sliced 1/8 inch thick
1 cup grated Parmigiano-Reggiano cheese

Steps:

  • Position a rack in the center of the oven and heat to 350°F.
  • Melt the butter in a small saucepan over medium heat. Add the shallot and cook, stirring, until it softens and becomes translucent, about 30 seconds. Add the cream, thyme, 5 of the sage leaves, 2 teaspoons salt, and a few grinds of pepper and bring to a boil. Remove from the heat and let the sage infuse in the cream for 10 minutes. Then remove and discard the sage leaves.
  • Generously butter an 8 by 8-inch baking dish and arrange one-third of the potatoes and one-third of the squash across the bottom, overlapping them slightly to make a relatively even layer. Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the cheese. Build 2 more layers in the same way; on the last layer, add the remaining potatoes and cream, then arrange the remaining 7 sage leaves decoratively over the top. Finally, sprinkle on the remaining cheese.
  • Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking until the top is golden and a skewer goes into the potatoes with no resistance, about 30 minutes longer.
  • Let rest for about 10 minutes before serving.

BUTTERNUT & SAGE GRATIN



Butternut & Sage Gratin image

Creamy roasted veggies with a golden crunchy topping, this recipe is vegetarian comfort food at its very best. Whilst the classic flavour combination of butternut squash and sage speaks for itself, the showstopping element of this dish lies in that cheesy crumb

Provided by chrisf298

Time 50m

Yield Serves 4

Number Of Ingredients 0

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



Gratin of Butternut Squash image

Provided by Jacques Pepin

Categories     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

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From therecipes.info


SAGE BUTTERNUT SQUASH GRATIN RECIPE - 17 APART
2014-10-14 In this recipe we are just going to use the neck of the butternut squash, so you can reserve the bottom portion to use in other recipes. An inexpensive mandoline definitely comes in handy here. Slice the squash to even 1/8 inch thick rounds. Spray or butter a lidded casserole dish thoroughly and it's time to start building up the layers!
From 17apart.com


BUTTERNUT SQUASH LASAGNA WITH SAGE – A COUPLE COOKS
2021-11-08 Preheat: Preheat the oven to 375 degrees Fahrenheit. Boil the squash: Peel and cut the butternut squash into small cubes about 1/2-inch thick. (Go to How to Cut Butternut Squash for a video! A serrated vegetable peeler works best.) Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if …
From acouplecooks.com


BUTTERNUT SQUASH GRATIN WITH SAGE PESTO & GORGONZOLA
2013-11-17 For the gratin: Preheat oven to 350°F, and coat an 8-inch baking dish with olive oil or cooking spray. In a large pot with a steamer insert, bring a couple of inches of water to a boil, add the squash to the steamer rack, and steam about 20 minutes, until very tender. Transfer squash to a blender or food processor and puree until smooth.
From cupcakesandkalechips.com


BUTTERNUT SQUASH AU GRATIN - WHOLESOMELICIOUS
2020-11-11 Instructions. Preheat the oven to 400 degrees F. Prepare the butternut squash by peeling, removing the seeds, and dicing into cubes. Lightly toss with oil, sprinkle with salt, and assemble across a large sheet pan. Transfer to the oven and roast for about 25 – …
From wholesomelicious.com


BUTTERNUT SQUASH GRATIN - CARRIE’S EXPERIMENTAL KITCHEN
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


SAGE BUTTERNUT SQUASH GRATIN RECIPE
Oct 18, 2014 - It is officially fall in our neck of the woods, which means the food focus shifts from outdoor grilling and quick meals to slow cooking...
From pinterest.com


BUTTERNUT SQUASH VS POTATO - THERESCIPES.INFO
In butternut squash is less carbohydrates than in potato. There is 21.15g/100g of carbohydrates in potato and 11.69g/100g in butternut squash so let me do the math for you again - difference is about 81%. Less fat in butternut squash In butternut squash is less fats than in potato.
From therecipes.info


BUTTERNUT SQUASH, SAGE AND CHILLI GRATIN - EAT LIKE A GIRL
Chilli & Sage Butternut Squash Gratin . Rate this recipe . 2 ratings. Ingredients . 1 average butternut squash, halved with seeds and skin removed 250ml single (heavy) cream 3 cloves garlic, peeled and finely chopped 2 tbsp chopped fresh sage 50g parmesan, finely grated 1 tsp Korean gochugaru (adjust to taste - use chilli of your choice or paprika if preferred) sea salt …
From eatlikeagirl.com


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