Delicata Squash Gratin Recipes
GRATIN OF DELICATA SQUASH AND LEEKS
Winter squash is often paired with sweet flavors, but it's also delicious when the sweetness of the squash is contrasted with savory herbs and a blanket of melted cheese. Use the slicing disk of a food processor to streamline preparation. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 4 Hours
Time 1h9m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
- Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
- Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
- Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
- Tips: Deli ham or salami can be substituted.
BAKED DELICATA SQUASH RINGS WITH HONEY MUSTARD DIPPING SAUCE RECIPE BY TASTY
Here's what you need: delicata squash, panko breadcrumbs, parmesan cheese, garlic powder, paprika, dried basil, dried oregano, kosher salt, black pepper, large eggs, all-purpose flour, dijon mustard, whole grain mustard, honey
Provided by Mercedes Sandoval
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (220˚C).
- Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
- Use a metal teaspoon to scoop out the seeds from the rings.
- In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
- In another bowl, beat the eggs. Add the flour to another bowl.
- Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
- Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
- Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
- Serve the squash rings with the dipping sauce.
- Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
- Enjoy!
Nutrition Facts : Calories 411 calories, Carbohydrate 63 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, Sugar 9 grams
DELICATA SQUASH GRATIN
Delicata is a small winter squash with an edible skin, which makes it a breeze to prepare! Wash, slice off the ends, then halve it lengthwise, seed it, and cut into half moon shapes. It is excellent on its own, simply roasted, or baked in this lovely cheese sauce.
Provided by Bibi
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
- Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
- Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
- Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 15 g, Cholesterol 26.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 68.3 mg, Sugar 4.6 g
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