Post by Loupy on Oct 9, 2010 13:55:22 GMT -7
Merritt's Butternut Squash Gratin
Submitted By: Merrittorious
Photo By: GodivaGirl
Prep Time: 40 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 2 Hours 5 Minutes
Servings: 12
"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."
Ingredients:
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
1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking dish.
2. 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.
3. 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 Information
Calories: 271
Total Fat: 16.2g
Cholesterol: 51mg
Sodium: 400mg
Total Carbs: 19.9g
Dietary Fiber: 2.5g
Protein: 13.5g
Note** Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. If it is not to your liking or too expensive, use mozzarella, a nicely flavored baby swiss or all cheddar cheese.
#2** from Clare...I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Submitted By: Merrittorious
Photo By: GodivaGirl
Prep Time: 40 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 2 Hours 5 Minutes
Servings: 12
"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."
Ingredients:
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
1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking dish.
2. 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.
3. 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 Information
Calories: 271
Total Fat: 16.2g
Cholesterol: 51mg
Sodium: 400mg
Total Carbs: 19.9g
Dietary Fiber: 2.5g
Protein: 13.5g
Note** Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. If it is not to your liking or too expensive, use mozzarella, a nicely flavored baby swiss or all cheddar cheese.
#2** from Clare...I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
