BUTTERNUT SQUASH PANADE
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
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
PANADE
Provided by Christine Muhlke
Categories dinner, one pot, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the leeks and sauté until softened, about 5 minutes. Add the milk, the remaining 4 tablespoons butter and 2 teaspoons salt. Bring to a boil and then remove from the heat.
- Cover the bottom of a heavy, ovenproof 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with 2 or 3 slices of bread and then with the kale. Arrange the cauliflower slices over the kale. Press down on the ingredients to compact them if they don't quite fit into the pot.
- Pour the remaining milk mixture over the top. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with a lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Return to the oven uncovered and bake until the liquid is absorbed and reduced and the cheese has melted and browned, 30 to 40 minutes. (When the panade has cooled, it should appear dry.) Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour ¼ cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 19 grams, Sodium 1411 milligrams, Sugar 19 grams, TransFat 0 grams
BUTTERNUT SQUASH PATTIES
I was looking for a way to use left over cooked butternut squash and looked at several recipes for ideas. Put these ingredients together, not sure how it would turn out. It's a keeper!
Provided by mispirit
Categories Side Dish Vegetables Squash
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
- Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
- Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
- Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 34.8 g, Cholesterol 33.9 mg, Fat 9.9 g, Fiber 4.1 g, Protein 7.4 g, SaturatedFat 2.2 g, Sodium 135.9 mg, Sugar 4.5 g
BUTTERNUT SQUASH AND CHEESE PANADE
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
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.
ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG
Make and share this Roasted Butternut Squash in Brown Butter and Nutmeg recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Cut peeled and seeded squash into 1-inch cubes.
- Spray a baking sheet or dish with nonstick cooking spray.
- Place squash on baking dish and drizzle with olive oil.
- Toss to coat and arrange in a single layer.
- Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
- Transfer to serving dish or bowl.
- Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
- Pour over squash, toss to coat, and sprinkle with nutmeg.
- Serve hot.
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