Squash Au Vin Recipes

SQUASH AU VIN

Squash au Vin image

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

Provided by Chris Morocco

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

5 Tbsp. extra-virgin olive oil, divided
4 oz. crimini mushrooms, quartered
Kosher salt
1 large onion, thinly sliced
4 large shallots, halved through root ends, peeled
6 garlic cloves, 5 thinly sliced, 1 finely chopped
3 Tbsp. unsalted butter
1¼ cups dry white wine
¾ cup whole farro, barley, or freekeh
3 Tbsp. red or white miso
1 small kabocha squash (about 3 lb.), halved, seeds removed, cut into (2"-thick) wedges
1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into (2"-thick) wedges
1 cup parsley leaves with tender stems
Zest of ½ lemon

Steps:

Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes.
Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6-8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes.
Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.
Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.

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

Ingredients

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

SQUASH AU GRATIN

Squash au Gratin image

This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. -Deb Williams, Peoria, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

5-1/2 cups thinly sliced peeled butternut squash
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons olive oil, divided
1 cup heavy whipping cream
2 medium tart apples, peeled and thinly sliced
1 cup (4 ounces) crumbled Gorgonzola cheese

Steps:

In a large bowl, combine the squash, salt, pepper, nutmeg and 1 tablespoon oil; toss to coat. Transfer to a greased 11x7-in. baking dish; pour cream over top., Cover and bake at 325° for 30 minutes. In a small bowl, toss apples in remaining oil. Spoon over squash. Bake, uncovered, for 25-30 minutes or until squash is tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Reheat casserole, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle with cheese and bake until melted.

Nutrition Facts : Calories 223 calories, Fat 17g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 314mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

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Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes.
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