Best 2 Butternut Squash Panade Recipes

Welcome to the fantastic world of butternut squash panade, where flavors dance and textures harmonize! This delightful dish showcases the versatility of butternut squash, transforming it into a delectable main course. Panade, a classic French technique, involves blending bread and cream, adding a richness and depth that beautifully complements the natural sweetness of the squash. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps of creating a butternut squash panade that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary adventure that celebrates the harmonious fusion of flavors and textures in this exceptional dish.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH PANADE

Butternut Squash Panade image

A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.

Provided by David Tanis

Categories dinner, lunch, casseroles, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 tablespoons olive oil
3 medium onions, thinly sliced (about 4 cups)
Salt and pepper
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
12 ounces sliced stale country bread (if not quite stale, toast lightly and let cool before using)
1 pound butternut or other winter squash, peeled and sliced 1/4-inch thick
8 ounces Gruyère or Comté cheese, grated
4 cups water or broth, more as needed

Steps:

Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
In a large skillet, heat oil until sizzling over medium-high heat. Add onions and cook, stirring often, until softened, about 8 minutes. Season generously with salt and pepper. Continue cooking until onions are nicely browned, about 5 minutes more. Stir in garlic, thyme and sage, then turn off heat.
Assemble the panade: Line bottom of baking dish with half the bread slices. Add a layer of cooked onion, then a layer of squash. Season squash with salt and pepper. Finish with a layer of grated cheese. Top with remaining bread slices.
Add water or broth and press down on the top layer of bread to make sure the casserole is evenly saturated. Add more if needed to soak the top layer. It should be damp but not swimming in liquid.
Cover with foil, place on a sheet pan and bake, covered, for 45 minutes, until squash is tender. Uncover and bake 15 minutes more, until browned and bubbling on top. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams

BUTTERNUT SQUASH AND CHEESE PANADE

Butternut Squash and Cheese Panade image

Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins.

Provided by Miss_Elaine

Categories < 4 Hours

Time 1h20m

Yield 1 cassarole, 12 serving(s)

Number Of Ingredients 10

Ingredients

10 slices multi-grain bread, torn into pieces and toasted
2 sweet onions, halved and thinly sliced
1 lb butternut squash, peeled and cut into 1 inch cubes
2 tablespoons olive oil
1 tablespoon fresh sage, chopped (1 tsp dried)
2 teaspoons fresh thyme, chopped (1/2 tsp dried)
1 1/2 teaspoons salt
1 dash black pepper
4 cups vegetable broth
1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated

Steps:

Combine onion and squash in a lage bowl.
Add oil and spices, and toss well.
Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.

Tips:

Choose the best butternut squash: Look for one that is heavy for its size, has a deep orange color, and has no blemishes or soft spots.
Roast the squash before using it: This will bring out its natural sweetness and make it easier to blend.
Use a high-powered blender: This will help to create a smooth and creamy panade.
Season the panade to taste: Add salt, pepper, and other spices to taste.
Serve the panade immediately or store it in the refrigerator for later use: It can be reheated in the microwave or on the stovetop.

Conclusion:

Butternut squash panade is a delicious and versatile dish that can be enjoyed as a side dish, a soup, or a sauce. It is also a great way to use up leftover butternut squash. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.