Best 14 A Butternut Acorn Squash Gratin Recipes

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Butternut acorn squash gratin is a delicious and versatile dish that can be enjoyed as a side dish or main course. This hearty and flavorful dish is made with butternut squash, acorn squash, and a creamy sauce. It is then topped with a crispy breadcrumb topping and baked until golden brown. The butternut squash and acorn squash provide a sweet and nutty flavor, while the creamy sauce adds a rich and decadent touch. The crispy breadcrumb topping adds a nice contrast in texture and flavor. This dish is sure to be a hit with your family and friends.

Here are our top 14 tried and tested recipes!

ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE



Acorn and Butternut Squash Gratin Casserole image

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

1 Large Acorn Squash (Peeled and cut in 1 inch cubes)
1 Large Butternut Squash (Peeled and cut in 1 inch cubes)
4 Medium Yellow Potatoes (Thickly sliced)
1 whole Roasted garlic
1/2 Large Sweet Onions (Chopped)
1/2 teaspoon Dry Thyme
1/2 teaspoon Fresh Nutmeg
1 cup Milk (Whole or 2 %)
3 cups Gruyere Cheese (Shredded (about 0.5 lbs))
1 tbsp Olive Oil (for cooking onions)

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



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.

BUTTERNUT AND ACORN SQUASH SOUP



Butternut and Acorn Squash Soup image

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

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

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

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.

BUTTERNUT SQUASH GRATIN



Butternut Squash Gratin image

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

1 tablespoon butter
1 tablespoon olive oil
2 large onions, cut into 1-inch squares
3 tablespoons chopped fresh sage
salt and freshly ground black pepper to taste
3 pounds butternut squash - peeled, seeded, and cut into 1/2-inch cubes
2 cloves garlic, minced
¾ teaspoon salt
10 tablespoons heavy whipping cream
1 cup fresh bread crumbs
1 ½ tablespoons butter, melted

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 DAUPHINOISE



Butternut dauphinoise image

This indulgent gratin of squash with bay, thyme and nutmeg, plus a robust cheese sauce makes a great main or side dish

Provided by Jane Hornby

Categories     Side dish

Time 1h15m

Yield Serves 6 as a side dish, 4 as a main

Number Of Ingredients 9

300ml double cream
100ml whole milk
2 bay leaves
a few thyme sprigs
1 garlic clove, crushed
whole nutmeg, for grating
1 tbsp salted butter, for the dish
1 large butternut squash, peeled and thinly sliced (about 1.4kg unpeeled to give about 1.1kg prepared flesh)
50g mature double gloucester or other hard cheese

Steps:

  • Put the cream, milk, bay, a sprig of thyme, the garlic and ¼ tsp freshly grated nutmeg in a saucepan, and bring to the boil. Take the pan off the heat and leave to infuse for 10 mins. Heat the oven to 180C/160C fan/gas 4.
  • Butter a large baking dish with the butter, then layer up the butternut squash, adding seasoning and a few thyme leaves as you go. Pour over the infused cream, leaving the bay and thyme on the top.
  • Cover the dish with foil and bake for 30 mins. Uncover, press the squash as far under the level of the liquid as you can, then scatter with the cheese. Bake, uncovered, for 30 mins more until the butternut is tender and the whole dish is bubbling and golden. Let stand for 10 mins or so before serving.

Nutrition Facts : Calories 372 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

WINTER SQUASH AND POTATO GRATIN



Winter Squash and Potato Gratin image

This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.

Provided by Martha Rose Shulman

Categories     casseroles

Time 2h

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, cut in half
1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 cup, tightly packed, grated Gruyère cheese (4 ounces)
Salt to taste
Freshly ground pepper
2-1/2 cups low-fat milk

Steps:

  • Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
  • Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams

A+ BUTTERNUT & ACORN SQUASH GRATIN



A+ Butternut & Acorn Squash Gratin image

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

2 lbs butternut squash (peeled & seeded & cut into 1/2 inch cubes (aprox 4 C)
2 tablespoons water (divided )
2 lbs acorn squash (peeled & seeded & cut into 1/2 inch cubes,aprox 4 C)
1 tablespoon butter
2 cups coarsely chopped fennel, white bottom part only (anise)
1 cup chopped onion
1 cup havarti cheese
1 (8 ounce) container mascarpone cheese
salt & pepper

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.

ACORN, BUTTERNUT SQUASH AND PARSNIPS GRATIN



Acorn, Butternut Squash and Parsnips Gratin image

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

1/3 cup dry breadcrumbs
1/4 cup fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 cups acorn squash, cubed and peeled (1 pound)
2 cups butternut squash, cubed and peeled (1/2 pound)
2 cups parsnips, peeled, chopped
1 tablespoon olive oil
olive oil-flavored vegetable cooking spray
1/2 cup reduced-fat sharp cheddar cheese, shredded (2 ounces)
oregano sprig (optional)

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

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.

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

WINTER SQUASH GRATIN WITH MUSHROOMS



Winter Squash Gratin with Mushrooms image

I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.

Provided by Rick Martinez

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 18

6 tablespoons extra-virgin olive oil
4 ounces smoked bacon, chopped
1 pound mushrooms, preferably wild or mixed variety, sliced
1 medium yellow onion, chopped
5 cloves garlic, finely grated
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary leaves
1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves
1 tablespoon plus 1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 3/4 cups whole milk
3 ounces grated Parmigiano-Reggiano (about 3/4 cup)
10 ounces Gruyere cheese, grated
4 pounds butternut, kabocha or acorn squash or pumpkin, peeled, seeded and chopped (about 8 cups)
3 tablespoons unsalted butter
One 6-inch piece baguette, 1 hoagie roll or 2 large dinner rolls, torn into 1/2-inch pieces

Steps:

  • Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
  • Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
  • Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
  • Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.

SAVORY SQUASH GRATIN



Savory Squash Gratin image

In this savory gratin, layers of acorn squash and kale are baked beneath a topping of bread crumbs and freshly grated Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 11

7 cloves garlic, unpeeled
1/2 teaspoon olive oil
2 medium acorn squash, (about 1 1/2 pounds each), halved crosswise and seeded
1/2 pound kale, stems trimmed, large ribs removed
1 teaspoon unsalted butter
Salt and freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 1/2 teaspoons chopped fresh thyme
1 1/2 cups heavy cream
3 tablespoons breadcrumbs
2/3 cup freshly grated Parmesan cheese

Steps:

  • Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.
  • Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
  • Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
  • Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
  • Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
  • Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
  • After 35 to 45 minutes, reduce oven temperature to 375 degrees and sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
  • To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400-degree oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.

BUTTERNUT-SQUASH AND KALE GRATIN



Butternut-Squash and Kale Gratin image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 8

1 butternut squash (about 3 pounds), peeled
1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
Unsalted butter, for baking dish
Coarse salt and freshly ground pepper
3/4 cup finely grated Parmesan (about 2 ounces)
1/4 cup packed small fresh sage leaves
1 1/2 cups heavy cream
2 tablespoons panko

Steps:

  • Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.
  • Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.
  • Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage.
  • Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.

Tips:

  • Choose ripe, firm squash with deep, vibrant colors for the best flavor and texture.
  • Peeling and cutting the squash can be tricky. Use a sharp knife and be careful not to cut yourself.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the squash.
  • Don't overcrowd the pan when cooking the squash. This will prevent it from cooking evenly.
  • If you're short on time, you can use pre-cooked squash for this recipe.
  • Feel free to experiment with different cheeses and herbs to create your own unique gratin.
  • Serve the gratin immediately, while it's hot and bubbly.

Conclusion:

Butternut acorn squash gratin is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal, a special occasion, or a potluck. With its creamy, cheesy sauce and tender squash, this gratin is sure to be a hit. So next time you're looking for a new and exciting way to prepare squash, give this recipe a try. You won't be disappointed!

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