WINTER SQUASH GRATIN
We are trying to eat healthier at our house this year. This recipe comes from the Sonoma Diet Cookbook and uses olive oil, fresh herbs and whole wheat bread crumbs.
Provided by mary winecoff
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Lightly coat a 2 quart square baking dish with nonstick cooking spray; set aside.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
- Add onions and garlic; cook about 6 minutes or until tender, stirring occasionally.
- Remove from heat.
- Stir in sage, thyme, kosher salt, and pepper.
- Place half of the squash slices in the prepared dish.
- Sprinkle with the onion mixture and half of the bread crumbs.
- Top with remaining squash slices.
- Cover with foil.
- Bake about 45 minutes or until squash is nearly tender.
- Meanwhile, in a small bowl, combine the remaining bread crumbs, the remaining 1 tablespoon olive oil, and the parsley.
- Mix well and set aside.
- Remove foil from baking dish; sprinkle squash with mozzarella cheese, Parmesan cheese and bread crumb mixture.
- Bake, uncovered for 10 to 15 minutes or until crumbs are golden brown and squash is tender.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 3.6, Cholesterol 16.4, Sodium 464.5, Carbohydrate 38.4, Fiber 5.9, Sugar 6.8, Protein 12.2
WINTER SQUASH GRATIN
From NY Times: This gratin is an easy vegetarian main dish to make and resembles a quiche, but without the crust.
Provided by MarielC
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
- Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
- Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.
Nutrition Facts : Calories 289.6, Fat 17.7, SaturatedFat 6.3, Cholesterol 182, Sodium 231, Carbohydrate 20.3, Fiber 3.1, Sugar 7, Protein 14.7
INDIAN WINTER SQUASH GRATIN WITH SAFFRON, CARDAMOM AND ALMONDS
Make and share this Indian Winter Squash Gratin With Saffron, Cardamom and Almonds recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use acorn or buttercup squash.
- Soak the saffron in the water.
- Preheat oven to 375°F.
- Cut squash in half or quarter if very large. scoop out seeds.
- Place flesh side down in baking dish. Do not let overlap. Pour water into dish to come up 1/4 inch on squash. Cover with foil. Bake about 1 hour.
- Let oven on.
- Let squash cool and scoop out pulp. Cut into rough cubes about 3/4 inch.
- Toss squash with all the other ingredients but the almonds. Spread in a 6 cup or large gratin dish. You want a layer 3/4 inch thick.
- Sprinkle on the almonds. Bake 30 minutes.
- It should be bubbling and thick and the almonds golden brown.
- If almonds brown too quickly turn oven to 325F and bake slightly longer.
- Serve immediately.
Nutrition Facts : Calories 391.8, Fat 31.4, SaturatedFat 20.3, Sodium 81.1, Carbohydrate 28, Fiber 5.5, Sugar 7.9, Protein 8.1
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