Butternut Squash Gratin With Rosemary Toasted Bread Crumbs Recipes

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PARMESAN-BUTTERNUT SQUASH GRATIN

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

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8



Parmesan-Butternut Squash Gratin image

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, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g

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

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS

I started making this recipe in 2000, when it first appeared in Bon Apetit Magazine. My family claims they won't let me come to Thanksgiving dinner unless I bring this with me! It is easy to make ahead and everyone is sure to love it.

Provided by Grooved Pavement

Categories     Vegetable

Time 1h45m

Yield 10 serving(s)

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 unsalted butter
4 cups thinly sliced onions (about 1 pound)
2 1/2 lbs 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 sodium chicken broth
2 cups fresh white 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

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

MERRITT'S BUTTERNUT SQUASH GRATIN

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

Time 2h5m

Yield 12

Number Of Ingredients 12



Merritt's Butternut Squash Gratin image

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, Carbohydrate 19.9 g, Cholesterol 50.1 mg, Fat 16 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.1 g, Sodium 395.2 mg, Sugar 3.6 g

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

GRATIN OF BUTTERNUT SQUASH

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



Gratin of Butternut Squash image

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.

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

ROSEMARY ROASTED BUTTERNUT SQUASH

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 6

Number Of Ingredients 6



Rosemary Roasted Butternut Squash image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
  • Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

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