#butternut squash gratin recipe

[sufferingcity]

Merritt's Butternut Squash Gratin Recipe Golden squash with a hint of sweetness is covered in a savory herbed cheese-breadcrumb topping. For the past 12 Thanksgivings, it has been my go-to dish. Although it requires some effort, it is totally worth it. Be ready to give out the recipe when asked by your guests. 3 tablespoons butter, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 butternut squash - peeled seeded and cut into 3/4-inch chunks, 1 teaspoon brown sugar, 8 ounces shredded extra-sharp Cheddar cheese, 1 cup dry bread crumbs, 2 cloves garlic minced, 1 cup chicken broth, 1 yellow onion diced, 8 ounces shredded Gruyere cheese, 1/4 cup grated Parmesan cheese

[curiousruby]

Recipe for Butternut Squash Gratin A savory gratin made of butternut squash, fresh sage, butter, and breadcrumbs is ideal for any dinner party.

[rudycarter]

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.

[cupcaketan]

Butternut Squash Gratin A savory gratin made of butternut squash, fresh sage, butter, and breadcrumbs is ideal for any dinner party.

[reality-detective]

Butternut Squash Gratin With Gruyere and Parmesan

▫️1 1/2 pounds butternut squash, peeled and sliced 1/4-inch thick

▫️2 tablespoons olive oil

▫️Salt and pepper

▫️3 tablespoons thyme, picked

▫️1 1/2 pounds Yukon Gold potatoes, washed and sliced 1/4-inch thick

▫️1 cup milk

▫️1 cup heavy cream

▫️1/4 cup butter

▫️1 1/2 cups grated gruyere

▫️1 cup Parmesan

Recipe 🤔

[pouringforever]

Butternut and sage gratin lasagne

Over the last couple of years I've grown a bit of a dislike of butternut squash and other squashes in general, I've found their texture and sweetness unappealing and usually misused, so I felt like trying some out again to see how I'd feel with one. This recipe really works because the squash isn't particularly prominent, it mostly just facilitates lots of layers of lasagne.

If you read my last post about not feeling well and having problems with my digestion it seems like things are getting better. Cooking this today was the first time I've been excited to cook something in a long while, and my appetite seems to be returning to normal too.

[rememberingthesugden-dingles]

I'm a bit like you I have been trying to have more meat free meals. I need some inspiration cos I am sick of death of planning dinner every night until I decompose 😂

yeah the planning thing can demotivate a lot of people. fortunately for me i adore cooking, i have a lot of fun with it, but like most people i don't have that much time on my hands which is why i'm a big fan of batch-cooking! i cook big portions every time and then save the rest in the fridge or freezer for other days of the week or for when i don't have the time or motivation to cook

and for meat-free meals well i can give you a lot of ideas as i very rarely include meat in my recipes (i try to save it for when i got to the restaurant or for family barbecues, make it a little luxurious treat... quality over quantity and all that)

my main advice is to stack your house with a maximum of legumes and starchy food like every type of beans, peas, lentils, rice and pasta (preferably wholegrain) and a maximum of vegetables. like for exemple you just cook yourself some wholewheat pasta and then add a vegetable stir-fry on top of it and call it a day.

one of my favourite meat-free meals is definitely the chickpea curry with carrots, onions and leeks (or any seasonal vegetable instead), i also love a chili sin carne, i'm crazy about anything that has squash/pumpkin in it (part of the reason i adore autumn) like a very simple oven-roasted butternut squash with honey and feta cheese, or red kuri squash gratin. off the top of my head i'm also thinking veggie lasagna, red lentil dahl or vegetable crumble! yum 🤤

[hungryhistory]

PHOTODUMP + COLLECTION OF SUMMER DISHES!

I wanted to share some of the dishes I’ve made this summer! I can share links if I can find and remember them lololol!

My first dish was a piss poor t-bone steak 😭 I butter basted it, but I was unsuccessful in giving it a crust! However, it was cooked to the degree I wanted!

After that, it was Miso glazed Salmon! I didn’t make the noodles myself, the miso glaze was sort of thin? I think I would brush more on next time, more of a sauce than a glaze or trying to inject or infuse the flavor next time! However, it was very tender and still pretty good for not taking too long!

After that, I made focaccia! It was solid! The recipe delivered. I want to try Samin’s recipe for Ligurian Focaccia from Salt, Fat, Acid, Heat! But, I wanted to do a test run with what I had first. Bread is a lot easier to bake in my new home since it’s not cold and dark anymore!

Then, I prepared homemade Mac and Cheese! This recipe is my own, essentially! Mac and cheese can be pretty forgiving, and it’s not too difficult! It was really nice, though it’s one of my least favorite foods! I prepared it for my partner for his birthday! The cheese wasn’t as smooth as I would’ve liked, but it was still solid and I only see it going up from here!

With it, I served another steak 😭 Everyone ignore my steak kick. I do this a lot. This one was a much better steak! It formed more of a crust, it was tender, cooked to the degree I wanted. I think I would need a thicker grind on my seasonings and a cast iron to get a really nice crust! It was over salted this time, due to me not noticing that it was already pre-seasoned. Still! I recovered!

Between these, some I haven’t taken photos of were: Strawberry milk, a total burger fail lol, and I think that’s it! Here are some even older ones! In order: seasonal gratin, maple glazed hassleback butternut squash, and vanillekipfernl!

[thejanedoe1993]

Butternut squash feta gratin

I'm a black trans woman fighting poverty and homelessness.

To support myself, I set up a patreon where you can get access to all my recipes, poetry, artwork and photography for just £5.

Links to support me here.

Something new EVERY SINGLE DAY. You won't regret it.

[foodtellsastory]

If cookbooks constitute a literary genre, Tanya Holland's *California Soul* is an instant classic. As a collection of recipes, Tanya has always had a knack for writing accessible ones. For instance, there's "Butternut and Acorn Squash, Pear, and Goat Cheese Gratin" (just in time for Thanksgiving!). Sounds fancy, and then you realize, hey, I could actually MAKE this. 

But this book offers far more. First, it's beautiful, full of cool color photographs of California landscapes. That's also exactly what Alice Walker said in her Foreword: "California Soul is the most beautiful cookbook I've ever read. Or seen."

There's more. Sprinkled throughout are "Historical Detours" and "Maker Profiles." Even if you can't or won't cook, the book is worth your investment just for reading. There's stuff here that's going to start popping up in academic bibliographies and endnotes, guaranteed. Savor it.

[discoverybody]

What Vegetables To Use For Christmas Dinner

This article emphasizes the importance of including vegetables during Christmas dinner and offers a variety of traditional and non-traditional vegetable dishes. Traditional favorites like roasted potatoes, Brussels sprouts, and honey-glazed carrots are recommended, but non-traditional options like roasted parsnips, buttered green beans with almonds, and creamy cauliflower gratin provide a fresh twist.

The article also recommends seasonal vegetable recipes such as a roasted root vegetable medley, a winter salad with cranberries and toasted nuts, and a savory butternut squash soup. Tips for selecting and preparing vegetables are presented, with an emphasis on freshness, seasonal produce, various cooking techniques, taste pairings, and texture diversity.

Finally, the article underlines the significance of providing vegetarian and vegan options to promote diversity, recommending stuffed bell peppers with a savory quinoa filling as a tasty alternative.

[willowrogers]

Squash Casserole - Gluten-Free Kale and Butternut Squash Gratin This gratin recipe layers kale, onion, and butternut squash with a ricotta cheese, arrowroot flour, and almond milk white sauce.

[sfarticles]

It’s time to talk turkey, and all the trimmings

Check out my latest column

It's time to talk turkey, and all the trimmings (timesherald.com)

In Butternut Squash Gratin, toasted panko bread crumbs add a nice crunch. (Courtesy of America’s Test Kitchen)

The countdown to Thanksgiving is here, so let’s talk turkey, stuffing, cranberry sauce, sweet potatoes and pumpkin pie.

“Thanksgiving is the meal we aspire for other meals to resemble,” said novelist Jonathan Safran Foer.

Another quote by journalist Nora Ephron: “The turkey. The sweet potatoes. The stuffing. The pumpkin pie. Is there anything else we can agree so vehemently about? I don’t think so.” Great food for thought.

Before I get into the food and recipes, I thought I would share some interesting facts about Thanksgiving. Curious to know how the date came about, I did some research. The holiday was originally celebrated on the last Thursday of November.

And would you believe the date was changed to the fourth Thursday of the month due to the economic factor in years when November has five Thursdays. Here’s a bit of the history about the date change from the Center for Legislative Archives.

“In 1939, however, the last Thursday in November fell on the last day of the month. Concerned that the shortened Christmas shopping season might dampen the economic recovery, President Franklin D. Roosevelt issued a Presidential Proclamation moving Thanksgiving to the second to last Thursday of November. As a result of the proclamation, 32 states issued similar proclamations while 16 states refused to accept the change and proclaimed Thanksgiving to be the last Thursday in November.

“For two years, two days were celebrated as Thanksgiving — the president and part of the nation celebrated it on the second to last Thursday in November, while the rest of the country celebrated it the following week.

“To end the confusion, Congress decided to set a fixed date for the holiday. On Oct. 6, 1941, the House passed a joint resolution declaring the last Thursday in November to be the legal Thanksgiving Day. The Senate, however, amended the resolution establishing the holiday as the fourth Thursday, which would take into account those years when November has five Thursdays. The House agreed to the amendment, and President Roosevelt signed the resolution on Dec. 26, 1941, thus establishing the fourth Thursday in November as the Federal Thanksgiving Day holiday.”

Not all were happy about this change. This Aug. 28, 1939. article from Time magazine talks about the confusion and why calendar manufacturers and football coaches were not happy with the date change. https://bit.ly/36DZejC

Did you know?

• The first Macy’s Thanksgiving parade was in 1924.

• Minnesota raises the most turkeys, followed by North Carolina and Arkansas.

• Seafood was present at the first Thanksgiving, in Plymouth. Mass., a food we rarely see today at the Thanksgiving table.

• Green Bean Casserole was created by the Campbell Soup Co. in 1955

• An estimated 20% of cranberries are eaten on Thanksgiving.

• The average Thanksgiving dinner contains 4,575 calories.

Are you hungry now, or are you getting stressed thinking about the crowd you’ll be hosting in a few days?

Have no fear. These two resources, “Cook’s Illustrated All-Time Best Thanksgiving Recipes” available in the magazine section of your supermarket and magazine stands or at  https://bit.ly/3QWs86T, includes recipes that will help you prepare for the biggest cooking day of the year.

You’ll find several recipes for cooking the star of the table: Low-Stress Turkey for a Crowd, Classic Roast Turkey on the Grill (just think, cooking your bird on the grill frees up the oven for cooking all of the sides, and don’t forget those sumptuous desserts); Julia Child’s Turkey, Updated; Easier Roast Turkey and Gravy; Oven-Braised Turkey; Roast Turkey Breast With Gravy (this one works for most of my family, except my dad who prefers the dark meat); Boneless Turkey Breast with Gravy; and those who prefer a smaller bird that cooks much faster, try the Roasted Cornish Game Hens.

You’ll find variations of a favorite, mashed potatoes, and learn how steaming and rinsing potatoes prevents them from becoming gluey. You’re covered with twists on stuffing and sweet potatoes, and the recipe below for a real homemade version of the quintessential Green Bean Casserole. A Thanksgiving table isn’t complete without one!

It will be tough to decide which desserts to make. Will it be one of several apple pie recipes, pear crisp, Pumpkin Cheesecake Perfected or something a bit more basic such as Cranberry-Sour Cream Pound Cake. Check out the recipe for Cranberry Upside-Down Cake at https://bit.ly/32qbeSz.

“Thanksgiving Playbook” by America’s Test Kitchen ($7.95), available as an eBook at bit.ly/46epSxp, focuses on the classic recipes that home cooks say are their go-to favorites — the recipes that their families and friends look forward to seeing on the holiday table year after year.

The five turkey recipes include Old-Fashioned Stuffed Turkey and Easy Roast Turkey Breast with Lemon and Thyme. Butter Fan Rolls and Savory Corn Muffins have the breadbasket covered. The standards: stuffing (recipe below), mashed potatoes sweet potato casserole, pumpkin and apple pies are included. Check out the butternut squash gratin recipe at https://bit.ly/32uc6FH.

Extra-Crunchy Green Bean Casserole

Serves 6-8

Ingredients:

Topping:

½ cup panko breadcrumbs

1 tablespoon unsalted butter, melted

2 ½ cups fried onions

Casserole:

2 pounds green beans, trimmed and cut into 1-inch pieces

3 tablespoons unsalted butter

1 pound cremini mushrooms, trimmed and sliced thin (white mushrooms can be substituted)

1 tablespoon minced fresh thyme

2 garlic cloves, minced

1 ½ teaspoons salt

½ teaspoon pepper

¼ cup all-purpose flour

1 ½ cups chicken broth

1 ½ cups heavy cream

½ cup dry white wine

Directions:

Topping: combine panko and melted butter in a bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 minutes. Let cool completely, then stir in fried onions; set aside.

Casserole: adjust oven rack to middle position, and heat oven to 400 degrees. Combine green beans and ½ cup water in a large bowl. Cover and microwave until beans are just tender, about 8 minutes, stirring halfway through microwaving. Drain beans in a colander; set aside.

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms, thyme, garlic, salt and pepper and cook until liquid is nearly evaporated, 6-8 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, cream, and wine and bring to a boil. Cook, stirring occasionally, until sauce has thickened, 4-6 minutes. Transfer green beans to a 13-by-9-inch baking dish. Pour sauce over green beans and toss to combine.

Bake until bubbling and green beans are completely tender, about 25 minutes. Remove from oven, top with fried onion mixture, and let cool for 10 minutes.

To make ahead: At the end of step 3, let casserole cool completely. Cover dish with aluminum foil and refrigerate for up to 24 hours. To serve, bake casserole, covered, until green beans are heated through and completely tender, about 40 minutes. Uncover and continue to bake until edges begin to brown, about 10 minutes longer.

Extra-Crispy Skillet Stuffing

This stuffing has the traditional flavors of onion, celery, sage and thyme. It’s the crispy, crunchy texture that sets it apart. (Courtesy of America’s Test Kitchen)

The headnote says, “To maximize the crunchy, buttery portion of our holiday stuffing, we started by toasting bread cubes (we used a baguette for its high crust-to-bread ratio) in a hot oven, instead of simply drying them out. We then moistened the bread cubes in a mixture of chicken broth and eggs. We melted butter in a skillet, packed in the stuffing, and let it fry for a golden-brown bottom crust. Finally, we brushed the stuffing with melted butter and transferred the skillet to the oven to crisp up the top.”

Note: If your nonstick skillet doesn’t have a metal handle, wrap the handle in a double layer of foil before placing it in the oven.

Serves 8

Ingredients:

1 ½ pounds baguette, cut into ½ -inch cubes (18 cups)

3 ¾ cups chicken broth

4 large eggs, lightly beaten

8 tablespoons unsalted butter

2 onions, chopped fine

3 celery ribs, minced

1 ½ teaspoons salt

1 ½ tablespoons minced fresh thyme

1 ½ tablespoons minced fresh sage

3 garlic cloves, minced

¾ teaspoon pepper

Directions:

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange bread evenly on rimmed baking sheet and bake until light golden brown, 12 to15 minutes, stirring halfway through baking. Let the bread cool completely. Do not turn off the oven. Whisk broth and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread. Melt 2 tablespoons butter in 12-inch, oven-safe nonstick skillet over medium heat. Add onions, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture.

Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing firmly into even layer with spatula (skillet will be very full). Cook until the bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes. Melt the remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot, and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes.

Recipes courtesy of America’s Test Kitchen

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Contact him at Stephen@stephenfries.com. For more information, visit stephenfries.com.

[invisible-sphere]

Recipe for Turnip and Blue Cheese Gratin This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best! 2 large carrots sliced, 3/4 cup half-and-half cream, 2 large turnips peeled and sliced, 4 large mushrooms sliced, 1/4 cup shredded Gruyere cheese, 1 cup cubed butternut squash, 1/2 cup crumbled blue cheese, 1 bay leaf, 1 large leek - cleaned and cut into 1/4 inch thick rounds, 1 teaspoon chopped fresh rosemary, 2 teaspoons dried thyme, salt and pepper to taste, 2 cloves garlic smashed

[miceli-dairy]

Miceli’s Butternut Squash Gratin

Ingredients:

1 teaspoon oil

1 butternut squash, peeled and halved and sliced

¼ cup butter, melted

2 cloves garlic, grated

¼ cup bread crumbs

1/3 cup of Miceli’s parmesan cheese, grated

¼ teaspoon salt

1/8 teaspoon pepper

Instructions:

Preheat your oven to 375°F, grease a 9 x 13 inch baking dish with the oil, and then add the squash. Add the butter and garlic to a pan over low heat, let the mixture cook for 2 minutes, and then remove it from the heat. Add the parmesan and 1 tablespoon of the butter mixture to the crumbs, and then add the remaining butter mixture to the squash. Add the salt, pepper, and crumb mixture, and then let them bake for 40 minutes.

Original recipe courtesy of Betty Crocker

[whatsinyourhandbag]

Gluten-Free Kale and Butternut Squash Gratin Recipe A white sauce made with arrowroot flour, almond milk, and ricotta cheese is layered with kale, onion, and butternut squash in this gratin recipe.