APPLE, LEEK, AND BUTTERNUT SQUASH GRATIN
This gratin is a savory and sweet side dish for chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
- In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
- Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
- Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 5 g, Protein 6 g
BUTTERNUT SQUASH, APPLE AND LEEK GRATIN
This dish goes wonderful with a roast pork or a turkey dinner! The recipe is enough for about 4-5 people but you can easily double it.
Provided by Kittencalrecipezazz
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
- Grease a 2-quart casserole dish.
- Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
- In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
- Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
- Cover with foil and bake in a 400 degree oven for about 20 minutes.
- Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
- Delicious!
Nutrition Facts : Calories 427.5, Fat 21.2, SaturatedFat 9.8, Cholesterol 38.2, Sodium 529.6, Carbohydrate 60.4, Fiber 7.4, Sugar 24.6, Protein 5.6
APPLE, BUTTERNUT SQUASH, AND LEEK GRATIN
A super simple yet divine side perfect for cozy fall dinners or even your Thanksgiving table.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a medium saute pan over medium heat, heat 2 tablespoons olive oil.
- Add the leeks, sprinkle with a little salt and pepper, and saute over medium heat, stirring occasionally, for about 10 - 12 minutes until they start to brown.
- Stir in the sherry and fresh sage, and continue cooking for about another 3 minutes, until the sherry has reduced.
- In a casserole dish (2 quart size preferably), lay all the butternut squash on the bottom. Sprinkle a little salt and pepper on the squash.
- Cover with the leeks.
- Lay the apples on the leeks. If, unlike me, you have an actual apple corer, you can probably make these look waaaay prettier.
- Brush the apples with the remaining 1 tablespoon olive oil.
- Sprinkle on the Parmesan.
- Cover the dish with foil, and bake for 45 minutes, or until the apples and squash are easily pierced with a fork.
- Increase the oven heat to 450 degrees. Uncover the dish, and bake for another 10 minutes or so, until top is nicely browned.
- Let cool for 5-10 minutes.
BUTTERNUT SQUASH GRATIN
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
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 SQUASH, APPLE, ONION AU GRATIN
Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
Provided by LJFQ27
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
- Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
- In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
- Bake in preheated oven for 40 minutes.
- Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 25.4 g, Cholesterol 17.5 mg, Fat 6 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 3.3 g, Sodium 386.8 mg, Sugar 8.8 g
BUTTERNUT SQUASH AND LEEK GRATINS
Make and share this Butternut Squash and Leek Gratins recipe from Food.com.
Provided by Barbell Bunny
Categories < 4 Hours
Time 1h25m
Yield 3 gratins, 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place squash halves, cut-side down, on a baking sheet coated with cooking spray. Bake 45 minutes or until tender. Cool 30 minutes. Scoop out pulp and mash with a potato masher or fork until smooth.
- Reduce oven temperature to 325 degrees.
- In a large skillet over medium heat, coat pan with cooking spray and melt butter.
- Add leek. Cover and cook 20 minutes or until tender, stirring once.
- Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned and stirring occasionally. Cool slightly.
- Combine sugar, salt, pepper, nutmeg, eggs, and yolks in a bowl, stirring with a whisk.
- Add squash and leek; stir until well combined.
- Divide the squash mixture evenly among 3 6-ounce ramekins or custard cups coated with cooking spray.
- Place ramekins in a baking dish; add hot water to a depth of 1 inch in the dish.
- Cover pan with foil and bake for 25 minutes.
- Uncover and bake and additional 15 minutes or until knife inserted in center comes out clean.
- Remove from oven.
- Sprinkle 2 teaspoons Parmesan over each ramekin.
- Preheat broiler.
- Broil gratins for 2 minutes or until cheese melts and begins to brown.
Nutrition Facts : Calories 199.4, Fat 6.8, SaturatedFat 2.9, Cholesterol 179.5, Sodium 396.7, Carbohydrate 28.8, Fiber 4.1, Sugar 8.1, Protein 8.6
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