SQUASH AU GRATIN
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
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.
PARMESAN-BUTTERNUT SQUASH GRATIN
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
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
MERRITT'S BUTTERNUT SQUASH GRATIN
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
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
BUTTERNUT SQUASH GRATIN
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
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 SQUASH GRATIN WITH ROSEMARY BREADCRUMBS
Categories Side Bake Thanksgiving Dinner Buffet Casserole/Gratin Cheddar Rosemary Butternut Squash Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
- Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
- Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.
BUTTERNUT SQUASH GRATIN
Categories Side Bake Quick & Easy Casserole/Gratin Parmesan Walnut Butternut Squash Fall Gourmet
Yield Serves 2
Number Of Ingredients 4
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.
BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY
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
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
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