WINTER SQUASH GRATIN WITH MUSHROOMS
I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.
Provided by Rick Martinez
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
- Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
- Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
- Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.
SUMMER SQUASH MUSHROOM CASSEROLE
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
SIMPLE PROVENçAL WINTER SQUASH GRATIN
I've offered a few winter squash gratin recipes over the years, but none as simple as this one. There's little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can't get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney's book "Simple French Food."
Provided by Tara Parker-Pope
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 5 grams
WINTER SQUASH GRATIN
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
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
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
WINTER VEGETABLE GRATIN RECIPE BY TASTY
Here's what you need: parsnip, butternut squash, Yukon Gold potatoes, Kroger Brand Brussels Sprouts, heavy cream, parmesan cheese, fresh thyme, kosher salt, freshly ground black pepper, unsalted butter, garlic, large leek, gruyère cheese
Provided by Kroger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
- Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
- Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
- Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
- Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
- Remove the gratin from the oven and top with the Gruyère cheese.
- Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
- Before serving, sprinkle with the remaining ½ teaspoon of thyme.
- Enjoy!
GRATIN OF BUTTERNUT SQUASH
Provided by Jacques Pépin
Categories Milk/Cream Side Bake Thanksgiving Casserole/Gratin Parmesan Butternut Squash Fall Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.
- Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.
- Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade.
- Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.
- At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.
MUSHROOM GRATIN
This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.
Provided by fluffernutter
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
- Preheat the oven to 425 degrees.
- Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
- Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7
GRATIN OF WINTER SQUASH OR RUTABAGA
Make and share this Gratin of Winter Squash or Rutabaga recipe from Food.com.
Provided by JillAZ
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the squash:.
- Cut squash into 3/4 inch dice.
- You should have between 4 and 5 cups.
- Place in a steaming basket with the ginger and garlic.
- Cover and steam over 1 inch of water for 10 minutes or until almost tender.
- Remove the steaming basket and set aside.
- Reduce the cooking water down to 1/4 cup and reserve.
- For the white sauce:.
- Melt the butter in a 2-1/2 quart saucepan.
- Blend in the flour with a wooden spoon to make a paste.
- Stir over medium heat until the butter and flour foam.
- About 2 minutes.
- Remove from heat.
- When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
- Whisk slowly over medium high heat until the sauce comes to a simmer.
- Simmer for 2-3 minutes.
- Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
- To assemble the gratin:.
- Butter or spray a 6 cup baking dish.
- Preheat oven to 325 degrees.
- Fold the squash into the white sauce and pour into the baking dish.
- Spread the breadcrumbs and cheese over the top.
- Bake for 1-1/2 hours.
- The top should be nicely browned and the sauce almost absorbed.
Nutrition Facts : Calories 182.8, Fat 10, SaturatedFat 6.2, Cholesterol 29.8, Sodium 320.2, Carbohydrate 19.3, Fiber 2, Sugar 2.8, Protein 5.6
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