Best Scalloped Butternut Squash Recipes

SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS

Steps:

• Preheat oven to 400 degrees.
• Generously butter a 3 quart baking dish (at least 2 inches deep).
• In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
• In a saucepan, bring the milk just to boil (don't scald.just keep warm).
• In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
• Add heated milk in a stream, whisking, and bring to a boil.
• Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
• Peel potatoes and slice 1/8 inch thick.
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
• Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
• Bake, covered with foil, in middle of the oven for about 20 minutes.
• Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
• *If you prepare this in advance you may need to bake it a little bit longer*.

SCALLOPED BUTTERNUT SQUASH

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
• Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.
• Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
• Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.
• Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
• *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).

SCALLOPED BUTTERNUT SQUASH

Steps:

• Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F.
• Generously butter a 9 by 13 inch glass baking dish (3 quart capacity).
• Cut off necks of squash, reserving for another use (you will have about 3 lbs necks). Peel squash and very thinly slice with a slicer.
• Layer 1/3 of the squash slices, overlapping, in baking dish and sprinkle with salt and pepper. Sprinkle with half the cheese. Repeat layering until all squash, salt and pepper, and cheese are in the dish. There will be no cheese on top, but do add salt and pepper to the final squash layer.
• Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash.
• Put a sheet of parchment paper over squash and poke a few holes in it with a knife. Bake squash until tender, about 45 minutes.
• Discard parchment and let squash stand about 10 minutes before serving.

SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
• Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
• Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
• Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.