BUTTERNUT SQUASH GRATIN RECIPES RECIPES

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MERRITT'S BUTTERNUT SQUASH GRATIN RECIPE | ALLRECIPES



Merritt's Butternut Squash Gratin Recipe | Allrecipes 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

Total Time 2 hours 5 minutes

Prep Time 40 minutes

Cook Time 1 hours 25 minutes

Yield 1 - 9x13 inch baking dish

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, CarbohydrateContent 19.9 g, CholesterolContent 50.1 mg, FatContent 16 g, FiberContent 2.5 g, ProteinContent 13.3 g, SaturatedFatContent 9.1 g, SodiumContent 395.2 mg, SugarContent 3.6 g

PARMESAN-BUTTERNUT SQUASH GRATIN RECIPE - BETTYCROCKER.COM



Parmesan-Butternut Squash Gratin Recipe - BettyCrocker.com 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

Total Time 1 hours 15 minutes

Prep Time 25 minutes

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 , CarbohydrateContent 18 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 6 g, TransFatContent 0 g

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