Savory Squash Gratin Recipes

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WINTER SQUASH GRATIN



Winter Squash Gratin image

This gratin uses the same template I use for many of my vegetable gratins. It's an easy vegetarian main dish to make, resembling a quiche but without the crust.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/2 pounds winter squash of your choice
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon minced fresh sage
3 eggs
1/2 cup low-fat milk
2 ounces Gruyère cheese, grated (1/2 cup)
Salt and freshly ground pepper to taste
1 ounce Parmesan cheese, grated (1/4 cup)

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
  • Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
  • Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
  • Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 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

SAVORY BUTTERNUT SQUASH CROSTATA



Savory Butternut Squash Crostata image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

One 1 1/4-pound butternut squash, sliced 1/3-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin
1 tablespoon chopped pistachios
1/2 cup baby arugula
1 tablespoon pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
  • Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
  • Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
  • Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
  • Slice and serve warm or at room temperature.

SPAGHETTI SQUASH GRATIN



Spaghetti Squash Gratin image

This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 11

1 cup low-sodium chicken broth
1 cup whole milk
2 garlic cloves, smashed and peeled
3 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
1 to 2 anchovy fillets, chopped
3 teaspoons chopped fresh sage leaves
5 cups Simple Roasted Spaghetti Squash Recipe
Kosher salt and freshly ground pepper
3/4 cup fresh breadcrumbs
2 tablespoons grated Parmesan

Steps:

  • Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.
  • In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
  • Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.
  • In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

Nutrition Facts : Calories 118 g, Fat 4 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g

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.

SAVORY BUTTERNUT SQUASH PIE



Savory Butternut Squash Pie image

This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.

Provided by David Tanis

Categories     pies and tarts, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 large white or yellow onion, chopped (about 1 1/2 cups)
Salt and pepper
2 pounds butternut squash or winter squash, peeled, seeded and cut in 1-inch cubes (about 8 cups)
4 cups shredded kale, chard or other sturdy cooking green (from one 8-ounce bunch)
1 tablespoon roughly chopped sage
1 tablespoon roughly chopped thyme
2 garlic cloves, minced
Pinch of red-pepper flakes
2 (8-ounce) puff pastry rounds, or use 2 (14-ounce) puff pastry rectangles
5 ounces provolone, cut in 1/4-inch cubes (about 1 cup)
3 tablespoons grated Pecorino Romano
1 egg, beaten

Steps:

  • Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
  • Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
  • Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
  • Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

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Top Asked Questions

What's the best way to make squash gratin?
Zucchini and yellow squash are the most prolific in summer’s garden, so it’s good to have at least a handful of recipes to turn to that use them well and this is easily one of my favorites. You start by sauteeing sliced onions until they’re soft and tender and then you stir in some garlic, thyme, and cream.
What kind of squash are in Acorn and butternut squash gratin casserole?
Cheese Grater. This Acorn and Butternut Squash Gratin Casserole is made "Provencal style" with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese that creates the most amazing topping. This is the best Thanksgiving vegetable side dish you could put on your table.
What's the best way to cook butternut squash?
Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly. Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly. Unroll the pie crust onto a nonstick baking sheet.
How do you make Gruyere and squash Parmesan?
Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top. Bake 30 to 40 minutes, until lightly browned on the top and sizzling.

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