Best Gratin Of Butternut Squash Recipes

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PARMESAN-BUTTERNUT SQUASH GRATIN



Parmesan-Butternut Squash Gratin image

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

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

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

GRATIN OF BUTTERNUT SQUASH



Gratin of Butternut Squash image

Provided by Jacques Pepin

Categories     dinner, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 butternut squash (about 3 pounds)
2 tablespoons olive oil
1 tablespoon unsalted butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese

Steps:

  • With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath. (The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.) Cut the squash in half lengthwise and remove the seeds. Cut in half lengthwise again; then cut crosswise into 1/2-inch slices.
  • Put the squash slices in a large saucepan and cover with tepid tap water. Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender. Drain in a colander and transfer to a gratin dish with the rest of the ingredients. Mix well.
  • If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top. Serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 4 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

GRATIN OF BUTTERNUT SQUASH



Gratin of Butternut Squash image

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

1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese

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.

BAKED SQUASH GRATIN



Baked Squash Gratin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup purchased basil pesto
2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

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.

SQUASH GRATIN



Squash Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
  • Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
  • Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
  • How to break down butternut squash:
  • Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
  • Hold the squash against your body and remove the skin with a vegetable peeler; chop.
  • How to break down kabocha squash:
  • Quarter the squash with a chef's knife, then scoop out the seeds.
  • Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

BUTTERNUT SQUASH GRATIN



Butternut Squash Gratin image

I recently discovered the unique and flavorful taste of this "less popular" winter squash. I feel that this vegetable is overlooked by most of society. Do yourself a favor and a try butternut squash, if not this recipe, another. However, I feel that you might enjoy this version.

Provided by kyle martin

Categories     Vegetable

Time 1h15m

Yield 12 sides, 12 serving(s)

Number Of Ingredients 10

2/3 cup chopped parsley
1 tablespoon freshly grated lemon, rind of
3 cloves garlic
1 (3 lb) butternut squash, peeled,seeded,and cut into 3/8 inch slices (about 10 cups)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth, warm
3/4 cup freshly grate parmesan cheese (3 oz.)
2 tablespoons fine dry breadcrumbs
1 teaspoon olive oil

Steps:

  • Heat oven to 4oo degrees.
  • spray 12*8- inch glass baking dish or gratin dish with nonstick cooking spray.
  • In small bowl, mix together parsley, lemon peel and garlic.
  • Spread half of the squash slices in baking dish.
  • Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and half of parsley mixture.
  • Top with remaining squash and parsley mixture.
  • Gently pour broth over squash.
  • Season with remaining salt and pepper.
  • Cover with foil.
  • Bake 40 to 45 minutes or until squash is almost tender.
  • Meanwhile, in small bowl, mix together cheese, bread crumbs and oil.
  • Top gratin with cheese mixture.
  • Bake, uncovered, an additional 15 minutes or until squash is tender and top is golden.

Nutrition Facts : Calories 95, Fat 2.5, SaturatedFat 1.2, Cholesterol 5.5, Sodium 219.4, Carbohydrate 15.9, Fiber 2.6, Sugar 2.8, Protein 4.2

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

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

BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN



Butternut Squash and Creamed-Spinach Gratin image

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

Categories     Gourmet     Thanksgiving     Fall     Side     Bake     Casserole/Gratin     Butternut Squash     Spinach     Milk/Cream     Cheese     Dairy     Garlic     Onion     Buffet     Parmesan     Nutmeg     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Winter     Vegetable     Christmas     Squash

Yield 8-10 servings

Number Of Ingredients 12

3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 pounds butternut squash (2 large), peeled, quartered, and seeded
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
Special Equipment
An adjustable-blade slicer

Steps:

  • If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
  • Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
  • Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
  • Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
  • Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
  • Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

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