Parmesan Butternut Squash Gratin Recipes

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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

PARMESAN BUTTERNUT SQUASH GRATIN



Parmesan Butternut Squash Gratin image

From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.

Provided by Nanners

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (2 1/2 lb) butternut squash
1/4 cup butter
2 large garlic cloves, minced
1/4 cup panko breadcrumbs
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 and spray a 9x13 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.
  • Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
  • In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
  • Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
  • Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
  • Sprinkle with parsley.

SAVORY SQUASH GRATIN



Savory Squash Gratin image

In this savory gratin, layers of acorn squash and kale are baked beneath a topping of bread crumbs and freshly grated Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

7 cloves garlic, unpeeled
1/2 teaspoon olive oil
2 medium acorn squash, (about 1 1/2 pounds each), halved crosswise and seeded
1/2 pound kale, stems trimmed, large ribs removed
1 teaspoon unsalted butter
Salt and freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 1/2 teaspoons chopped fresh thyme
1 1/2 cups heavy cream
3 tablespoons breadcrumbs
2/3 cup freshly grated Parmesan cheese

Steps:

  • Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.
  • Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
  • Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
  • Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
  • Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
  • Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
  • After 35 to 45 minutes, reduce oven temperature to 375 degrees and sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
  • To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400-degree oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.

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 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

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

PARMESAN-ROASTED BUTTERNUT SQUASH



Parmesan-Roasted Butternut Squash image

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Provided by Maggie Ruggiero

Categories     Gourmet     Thanksgiving     Fall     Dinner     Side     Vegetarian     Parmesan     Butternut Squash     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Milk/Cream

Yield 8 servings

Number Of Ingredients 4

2½ pounds butternut squash, peeled and cut into 1-inch pieces
¾ cup heavy cream
3 sage leaves
⅔ cup finely grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
  • Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
  • Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

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

BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN



Baked Butternut Squash and Parmesan Cheese Gratin image

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.

Provided by French Tart

Categories     One Dish Meal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 (2 -3 lb) butternut squash, peeled and seeded
4 ounces parmesan cheese, grated
2 ounces fresh breadcrumbs
2 ounces pecans or 2 ounces walnuts, roughly chopped
2 tablespoons fresh thyme leaves, finely chopped
2 ounces butter
salt
black pepper

Steps:

  • Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
  • Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
  • Dot the butter all over the cheese and nut topping.
  • Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
  • Serves 2 as a main course and 4 as a vegetable accompaniment.
  • Serve piping hot with crusty bread and salad, if serving as a main course.

Nutrition Facts : Calories 963.7, Fat 61.7, SaturatedFat 26.6, Cholesterol 110.9, Sodium 1297.2, Carbohydrate 80.5, Fiber 13.4, Sugar 13.4, Protein 33.2

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

PARMESAN BUTTERNUT SQUASH



Parmesan Butternut Squash image

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

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.

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From foodschmooze.org


GARLIC PARMESAN ROASTED BUTTERNUT SQUASH - RASA MALAYSIA
2022-05-30 Preheat the oven to 400°F (207°C). Peel the butternut squash with a peeler and use a spoon to scrape the pulp and seeds. Cut into cubes and small chunks. In a salad bowl, toss the butternut squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves. Transfer the butternut squash onto a baking sheet.
From rasamalaysia.com


BUTTERNUT SQUASH-POLENTA GRATIN RECIPE - FOOD & WINE
Step 1. Preheat the oven to 375°. Butter a 15-by-10-inch ceramic baking dish. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the seeds. Drizzle the halves with olive oil ...
From foodandwine.com


PARMESAN BUTTERNUT SQUASH GRATIN - A HINT OF ROSEMARY
2017-10-31 And better yet …this Parmesan Butternut Squash Gratin can be made gluten-free. In fact, the panko bread crumbs used here are gluten-free. Print. parmesan butternut squash gratin. Adapted from Betty Crocker. Perfect addition to your holiday table. Servings 6 to 8 servings. Author Rosemary Stelmach. Ingredients. 1 butternut squash (2 1/2 pounds) 1/4 cup …
From ahintofrosemary.com


LEEK AND SQUASH RECIPES - THERESCIPES.INFO
Squash-Leek Quiche - The Veggie Table hot www.theveggietable.com. 2 c squash purée* ½ c cheddar cheese, grated; ¼ c whole pine nuts or chopped cashews; Directions: Make the purée, if necessary.* Preheat oven to 350. Roll out pie crust and arrange in pie plate. Poke all over with a fork. Heat oil, add leeks, and sauté until soft, about 10 minutes. Beat together tofu, sour …
From therecipes.info


BUTTERNUT SQUASH PARMESAN GRATIN - THE KITCHEN WHISPERER
2014-09-24 Lightly spray a glass casserole dish or a 9×13” baking dish. In a skillet cook the bacon until crispy, ~8-10 minutes. Remove the bacon and crumble. Remove all but 1 tablespoon of bacon grease. Set aside. Place one half of the butternut squash cut side down and slice into 1/4” thick slices. Repeat with the other half.
From thekitchenwhisperer.net


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


PARMESAN AND GRUYERE BUTTERNUT SQUASH GRATIN | SO DELICIOUS
Add the squash and chicken stock, stir and cook until it simmers, then season with salt and pepper. Stir, add the nutmeg, melted butter, breadcrumbs, parmesan, and heavy cream. Stir again. Sprinkle the Gruyere cheese on top, then move the cast-iron pan to the oven and bake for 15 minutes at 360⁰F/180⁰C. Garnish with fresh parsley.
From sodelicious.recipes


PARMESAN-ROASTED BUTTERNUT SQUASH RECIPE - FOOD & WINE
Spread the squash on a baking sheet in a single layer and roast in the oven for 20 minutes. Toss and continue cooking for about 15 more minutes, until tender and lightly browned. Transfer to a ...
From foodandwine.com


BUTTERNUT SQUASH GRATIN: A NEW FAMILY FAVORITE SIDE DISH
2010-10-13 Instructions. Heat oven to 350°F. Butter an 8-inch baking dish, round or square. In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain.
From simplebites.net


PARMESAN BUTTERNUT SQUASH GRATIN - JEN AROUND THE WORLD
2021-11-05 Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray and set it aside. Take the butternut squash, slice it in half and clean the seeds out. Slice the bottom portion off and then use a sharp knife or a veggie peeler to remove the skin. Slice the butternut squash into 1" thick slices.
From jenaroundtheworld.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


EASY ROASTED BUTTERNUT SQUASH PARMESAN - WELL PLATED BY ERIN
2018-11-20 Instructions. Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet.
From wellplated.com


GARLIC BUTTER PARMESAN BAKED BUTTERNUT SQUASH RECIPE - EATWELL101
2021-09-19 Transfer the butternut squash rounds to a lightly oiled baking pan. Arrange garlic and sage leaves around the butternut squash slices. Combine olive oil and melted butter together and drizzle over the butternut slices. Finally, sprinkle each round with parmesan, Italian seasoning, and a pinch of salt and black pepper. 3.
From eatwell101.com


ROSEMARY PARMESAN BUTTERNUT SQUASH GRATIN - ABRA'S KITCHEN
2017-11-13 Combine breadcrumbs, parmesan, and rosemary in a small bowl. Spoon 3 tbsp of shallot butter mixture into breadcrumb mixture and stir until well combined. Pour shallot garlic butter over butternut squash, lifting squash slices to coat all squash with mixture. Season squash with salt and pepper. Coat butternut squash with breadcrumb mixture.
From abraskitchen.com


CHEESY WINTER SQUASH GRATIN RECIPE | BON APPéTIT
2021-01-12 Place racks in upper and lower thirds of oven; preheat to 400°. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion ...
From bonappetit.com


TWICE BAKED ROASTED BUTTERNUT SQUASH GRATIN WITH PARMESAN AND …
2022-03-30 Rub the insides with melted butter; season with salt and pepper. Lay the squash halves cut-side down on a parchment-paper-lined baking sheet. Tuck a few sage leaves under each squash cavity and place in the oven. Roast the squash until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle.
From gourmandeinthekitchen.com


BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE AND WALNUTS
2020-11-17 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. Whisk the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
From feastingathome.com


INA GARTEN SPAGHETTI SQUASH RECIPES - THERESCIPES.INFO
1. In a large heavy pot, add two tablespoons of olive oil and the pancetta. Cook the pancetta over medium-high heat until the pancetta browns and the fat renders. Add the chopped carrots, onion, garlic, celery and butternut squash to the pot and cook until the vegetables just begin to get tender, about 10 minutes. 10.
From therecipes.info


BUTTERNUT SQUASH PARMESAN RECIPE | BON APPéTIT
2019-02-13 Preheat oven to 425°. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook anchovies, garlic, and red pepper flakes, stirring often with a …
From bonappetit.com


BUTTERNUT SQUASH AND PARSNIP GRATIN - PAULA DEEN MAGAZINE
Instructions. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. In a large skillet, heat 2 tablespoons oil over medium-high heat; add half of squash, half of parsnip, and half of onion. Cook, stirring frequently, until lightly browned, …
From pauladeenmagazine.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


BUTTERNUT SQUASH AND FETA GRATIN - CLOSET COOKING
2016-11-09 1/2 cup parmigiano reggiano (parmesan), grated. 1 cup feta, crumbled. salt and pepper to taste. directions. Mix everything, place in a baking dish and bake in a preheated 400F/200C oven until the butternut squash is tender, the top is lightly golden brown and the sides are bubbling, about 30-40 minutes. Option: Replace the parmesan cheese with ...
From closetcooking.com


BUTTERNUT SQUASH GRATIN WITH SAGE BREADCRUMBS - COOKIN CANUCK
2010-01-06 Preheat oven to 350 degrees F. Heat butter and olive oil in a large skillet set over medium-high heat. Add onions to the pan. Sauté onions until they are light golden, 5 to 8 minutes. Add butternut squash to the onions and sauté for 4 minutes. Add sugar, ¾ teaspoons salt, ¾ teaspoon pepper, and nutmeg to the mixture.
From cookincanuck.com


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Top Asked Questions

What is butternut squash gratin?
Butternut Squash Gratin – made with slices of velvety, buttery butternut squash coated in a crisp, golden brown coating of panko and parmesan cheese. And the best part – no peeling required! It’s a side dish you’ll want to make over and over again! I’ve finally got my husband to love butternut squash – with this recipe!
What is a good recipe for butternut squash bread?
Ingredients 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes 2 tablespoons water 1/2 cup panko (Japanese) bread crumbs 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper
Can you make Butternut squash bread crumbs ahead of time?
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. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
How to cook squash on Panko bread?
In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat. Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper.

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