APPLE, BUTTERNUT SQUASH, AND LEEK GRATIN
A super simple yet divine side perfect for cozy fall dinners or even your Thanksgiving table.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a medium saute pan over medium heat, heat 2 tablespoons olive oil.
- Add the leeks, sprinkle with a little salt and pepper, and saute over medium heat, stirring occasionally, for about 10 - 12 minutes until they start to brown.
- Stir in the sherry and fresh sage, and continue cooking for about another 3 minutes, until the sherry has reduced.
- In a casserole dish (2 quart size preferably), lay all the butternut squash on the bottom. Sprinkle a little salt and pepper on the squash.
- Cover with the leeks.
- Lay the apples on the leeks. If, unlike me, you have an actual apple corer, you can probably make these look waaaay prettier.
- Brush the apples with the remaining 1 tablespoon olive oil.
- Sprinkle on the Parmesan.
- Cover the dish with foil, and bake for 45 minutes, or until the apples and squash are easily pierced with a fork.
- Increase the oven heat to 450 degrees. Uncover the dish, and bake for another 10 minutes or so, until top is nicely browned.
- Let cool for 5-10 minutes.
BUTTERNUT SQUASH, APPLE AND LEEK GRATIN
This dish goes wonderful with a roast pork or a turkey dinner! The recipe is enough for about 4-5 people but you can easily double it.
Provided by Kittencalrecipezazz
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
- Grease a 2-quart casserole dish.
- Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
- In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
- Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
- Cover with foil and bake in a 400 degree oven for about 20 minutes.
- Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
- Delicious!
Nutrition Facts : Calories 427.5, Fat 21.2, SaturatedFat 9.8, Cholesterol 38.2, Sodium 529.6, Carbohydrate 60.4, Fiber 7.4, Sugar 24.6, Protein 5.6
BUTTERNUT SQUASH AND KALE GRATIN
This butternut squash and kale gratin is packed with layers of flavor. It's simple to throw together and versatile because you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds of this decadent side! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Time 1h25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings and cook until tender, 3-4 minutes. , Stir together squash and kale; transfer to a lightly greased 13-x9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil. , Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes.
Nutrition Facts : Calories 466 calories, Fat 37g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 782mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.
BUTTERNUT SQUASH, APPLE, ONION AU GRATIN
Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
Provided by LJFQ27
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
- Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
- In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
- Bake in preheated oven for 40 minutes.
- Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 169 calories, Carbohydrate 25.4 g, Cholesterol 17.5 mg, Fat 6 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 3.3 g, Sodium 386.8 mg, Sugar 8.8 g
BUTTERNUT SQUASH, APPLE, AND LEEK GRATIN
From Cooking Light. Per 3/4 c. serving: 151 calories, 4.2 g fat, 2.5 g protein, 28.6 g carb, 4.6 g fiber, 4 mg cholesterol.
Provided by ratherbeswimmin
Categories Apple
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).
- Heat oil in a large nonstick skillet over medium heat.
- Add in leek; stir/sauté for 5 minutes or until lightly browned.
- In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.
- Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture.
- Cover and bake in a 400°F oven for 20 minutes.
- Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
- Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more minutes or until golden brown.
Nutrition Facts : Calories 131.4, Fat 4.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 206.4, Carbohydrate 23, Fiber 3.1, Sugar 8.7, Protein 2.1
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