Butternut Squash Gratin With Onion And Sage Recipes

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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



Butternut Squash Gratin image

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

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

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8



Brown Butter and Sage Butternut Squash Bake image

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
  • Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
  • Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
  • Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

Nonstick cooking spray, for the baking pan
1 1/4 pounds butternut squash, cubed
6 tablespoons unsalted butter
1 medium onion, finely diced
2 tablespoons chopped fresh sage
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 to 15 butter crackers, such as Ritz, roughly crushed

BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE

From Fine Cooking Magazine - Issue No. 17. To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.

Provided by Veghead

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11



Butternut Squash Gratin With Onion and Sage image

Steps:

  • Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.
  • Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.
  • Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.

Nutrition Facts : Calories 346.1, Fat 17.6, SaturatedFat 9.4, Cholesterol 46.7, Sodium 194.9, Carbohydrate 45.9, Fiber 6.6, Sugar 8.3, Protein 6

1 tablespoon butter
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons fresh sage, chopped or 1 tablespoon dried sage
3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup heavy cream, plus
2 tablespoons heavy cream, heated until warm
1 cup fresh breadcrumb
1 1/2 tablespoons butter, melted

BUTTERNUT SQUASH WITH ONIONS AND PECANS

A new twist on a squash dish! Can be made 4 hours ahead.

Provided by Christine L.

Categories     Side Dish     Vegetables     Onion

Yield 8

Number Of Ingredients 6



Butternut Squash with Onions and Pecans image

Steps:

  • Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  • Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
  • Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
  • Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 14.3 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 56.7 mg, Sugar 4.2 g

3 tablespoons butter
1 large onion, diced
2 ¼ pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste

BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN

Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.

Provided by sugarpea

Categories     Cheese

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 8



Butternut Squash, Sage and Mozzarella Gratin image

Steps:

  • Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
  • Spread squash evenly into a small oiled casserole; sprinkle with cheese.
  • Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
  • Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.

1 1/2 lbs butternut squash
1 1/2 tablespoons butter, divided
1/2 cup shredded mozzarella cheese
1 medium onion, diced
3/4 cup dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried sage

SQUASH, MUSTARD & GRUYèRE GRATIN

Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages

Provided by Cassie Best

Categories     Side dish

Time 1h40m

Number Of Ingredients 10



Squash, mustard & gruyère gratin image

Steps:

  • Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
  • Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
  • If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
  • Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

small knob of butter
1 tbsp olive oil
2 onions , halved and thinly sliced
2 garlic cloves , peeled and squashed
8 sage leaves
300ml pot double cream
200ml milk
2 tbsp wholegrain mustard
1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
100g gruyère (or vegetarian alternative), grated

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

Categories     Fruit     Herb     Vegetable     Side     Roast     Butternut Squash     Fall     Healthy     Sage     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Roasted Butternut Squash, Red Grapes, and Sage image

Steps:

  • Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS

Categories     Side     Bake     Thanksgiving     Dinner     Buffet     Casserole/Gratin     Cheddar     Rosemary     Butternut Squash     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 11



Butternut Squash Gratin with Rosemary Breadcrumbs image

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
  • Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
  • Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

1/4 cup (1/2 stick) unsalted butter
4 cups thinly sliced onions (about 1 pound)
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup canned low-salt chicken broth
2 cups fresh breadcrumbs made from soft white bread
2 cups (packed) grated sharp white cheddar cheese
1 1/2 tablespoons chopped fresh rosemary
1/2 teaspoon dried thyme

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