ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE
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.
Provided by Edyta
Categories Casserole Side Dish
Time 1h10m
Number Of Ingredients 10
Steps:
- Roast your garlic. Peel the paper off the garlic head; Chop the top of your garlic head and place the whole head in a tin foil, sprinkle with olive oil, salt and pepper, and roast at 400F for an hour. Once your garlic is roasted, remove it from the oven and let it cool off. Keep the oven hot at 400F.
- Peel and cut your squash (unless you purchased pre-cut then skip this step). In order to make it easier to peel, cut the squash in half, place in a microwave for 2 minutes; let cool before peeling; then peel and cut into about 1-inch squares;
- Place both squashes into a large pot with salted water and bring to boil; reduce to simmer and partially cover; cook squashes until fork-tender for about 20 minutes;
- Peel the potatoes and sliced them in 1/4 inch thick slices; place potatoes in a pot of salted water, bring to boil, then reduce to simmer, cover and cook until tender for about 10 minutes;
- Chop your onions, heat up a skillet, add some olive oil, onions and dry tyme; sprinkle with some salt and pepper and cook until onions are soft and translucent (for approx, 5 minutes); Squeeze out garlic cloves from the roasted garlic head and add them to the onions; break the garlic using wooden spoon and mix all together;
- Drain your squashes in a colander and place back into a large bowl. Using a potato masher, roughly mash the squashes;
- Add onions, thyme and garlic mixture into the bowl; add salt, pepper, fresh nutmeg and mix everything gently; check for seasoning and adjust as needed;
- Once potatoes are fork-tender, drain them and to the bowl with squashes;
- Transfer the squashes mixture into a 9x13 baking dish,
- Pour milk over the squashes mixture;
- Step 11: Shred your Gruyere cheese and place it on top of the milk;
- Transfer the baking dish into the preheated oven to 400F and bake for 30 minutes until bubbly and golden brown;
- Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 382 kcal, Carbohydrate 37 g, Protein 19 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 196 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
BAKED SQUASH GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
- Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
ACORN, BUTTERNUT SQUASH AND PARSNIPS GRATIN
Make and share this Acorn, Butternut Squash and Parsnips Gratin recipe from Food.com.
Provided by Nancy Van Ess
Categories Vegetable
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well.
- Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat.
- Spoon squash mixture into a 2 quart casserole coated with cooking spray.
- Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours.
- Sprinkle with cheese.
- Bake, uncovered, an additional 15 minutes.
- Garnish with oregano, if desired.
- NOTES : Use any combination of winter squash to equal 6 cups, if desired.
Nutrition Facts : Calories 152.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 2, Sodium 305.9, Carbohydrate 27.9, Fiber 4.9, Sugar 3.6, Protein 4.9
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
BUTTERNUT AND ACORN SQUASH SOUP
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Provided by LEAH977
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g
ROASTED PARSNIPS AND BUTTERNUT SQUASH
Categories Olive Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Parsnip Butternut Squash Fall Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Put oven rack in upper third of oven and preheat oven to 475°F.
- Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
- While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
- When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.
BAKED ACORN SQUASH WITH PINE NUTS AND GARLIC
Found this online from the Mayo Clinic. DH and I thought this was a great way to prepare acorn squash. We really enjoyed it. We had a large (2-lb) acorn squash, so we just used one. The recipe says it serves 4, but DH and I ate it all, so I am saying it serves 2-4.
Provided by Dr. Jenny
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F Coat a shallow baking dish with cooking spray.
- Cut the squash crosswise into rings 1/2 inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 tsp of the olive oil, and sprinkle with 1/8 tsp of the salt. Bake for 15 minutes.
- Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1 1/2 tsp olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10 to 15 mins longer.
- Season the squash rings with the remaining 1/8 tsp salt and the pepper. Serve immediately.
Nutrition Facts : Calories 279.1, Fat 10.1, SaturatedFat 1.2, Sodium 305.9, Carbohydrate 49.6, Fiber 7, Sugar 0.3, Protein 4.8
A+ BUTTERNUT & ACORN SQUASH GRATIN
Beautiful tasting, company-ready winter squash casserole dish that was served to me by my daughter at her Bunco party. She said it came from a handout at Raley's Deli Dept. All the women there raved about the recipe and it even upstaged the pumpkin raviolis she made. It would be quite impressive on a Thanksgiving or Christmas table or to take to a potluck. Enjoy!
Provided by Chef Lanibobonnie
Categories < 4 Hours
Time 1h20m
Yield 1 rectangular baking dish, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- *preheat oven to 400 and butter a 2 qt casserole dish. Place butternut squash in 1 TBS water in large microwave safe dish and cover tightly. Microwave for 7 minutes or until squash is tender, stirring once. Drain.
- Repeat with acorn squash and remaining water.
- Melt butter in a large skillet over med. Heat. Add fennel and onions cook stirring frequently, for about 10 min or until onion is tender. Remove from heat and stir in cheeses and squash, season with salt and pepper. Transfer to prepared rectangular dish and bake for 20 minute Or until lightly browned and bubbly.
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Acorn Butternut Squash and Parsnips Gratin Recipe: A Mouth-Watering Delight
If you are looking to prepare something warm, delicious, and healthy this winter, look no further than this acorn butternut squash and parsnips gratin recipe. The perfect blend of vegetables and spices will satisfy your hunger and warm you from the inside out! In this article, we will explore everything that makes this recipe so special, from its nutritious ingredients to its intricate preparation procedure.
Ingredients
This delectable dish is made from a handful of ingredients that are not only delicious but also rich in nutritional value. Some of these ingredients include:
- 1 medium acorn squash, peeled and sliced
- 1 medium butternut squash, peeled and sliced
- 2 large parsnips, peeled and sliced
- 1 cup of milk
- 1 cup of heavy cream
- 1 tablespoon of unsalted butter
- 1 teaspoon of chopped fresh thyme leaves
- 1 teaspoon of chopped fresh rosemary leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of freshly grated Parmesan cheese
- 1/2 cup of breadcrumbs
Preparation
One of the things that make this recipe so special is its preparation procedure. Here is a step-by-step guide on how to prepare this mouth-watering gratin:
- Preheat your oven to 375 degrees Fahrenheit.
- Butter a 9-by-13-inch baking dish with unsalted butter.
- In a large bowl, add the sliced acorn squash, butternut squash, and parsnips.
- In a medium saucepan, add the milk, heavy cream, thyme, rosemary, salt, and black pepper.
- Place the saucepan over medium heat and stir occasionally until the mixture comes to a simmer.
- Simmer the mixture for five minutes, stirring occasionally.
- Add the Parmesan cheese to the mixture and stir until it is well combined.
- Remove the mixture from the heat and pour it over the vegetables in the large bowl, stirring the vegetables until they are well coated.
- Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix together the breadcrumbs and the remaining tablespoon of unsalted butter.
- Sprinkle the breadcrumb mixture over the vegetables, covering them in an even layer.
- Cover the baking dish with foil and bake in the preheated oven for 35 minutes.
- Remove the foil, and continue baking for an additional 20-25 minutes or until the vegetables are cooked through and the top is golden brown.
- Remove the baking dish from the oven and let it cool for a few minutes before serving.
Conclusion
Acorn butternut squash and parsnips gratin recipe is a perfect dish for winter meals that will delight your senses with its warm and inviting aroma. This recipe takes a simple combination of wholesome vegetables, infusing them with spices and other flavorful ingredients, to create a scrumptious dish that even the pickiest eaters will enjoy. So, what are you waiting for? Try out this recipe today and enjoy the healthy, hearty, and tasty flavors that it has to offer!