SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS
I love, love, love this recipe. It can be a little time consuming to make but you can prepare it in advance and then bake when ready. It is the creamy goodness of comfort food but gourmet enough to serve to guests. This comes from a favorite cookbook of mine, "Gourmet's Parties".
Provided by LifeIsGood
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Generously butter a 3 quart baking dish (at least 2 inches deep).
- In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
- In a saucepan, bring the milk just to boil (don't scald.just keep warm).
- In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
- Add heated milk in a stream, whisking, and bring to a boil.
- Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
- Peel potatoes and slice 1/8 inch thick.
- Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
- Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
- Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
- Bake, covered with foil, in middle of the oven for about 20 minutes.
- Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
- *If you prepare this in advance you may need to bake it a little bit longer*.
PAN-FRIED SCALLOPS WITH BUTTERNUT SQUASH TWO WAYS
Serve up a restaurant-style starter at home - much of it can be made ahead so you can relax with a glass of wine on the night
Provided by Gordon Ramsay
Categories Starter
Time 1h10m
Number Of Ingredients 13
Steps:
- To make the purée, heat the butter in a small saucepan and add the squash. Sweat it over a very low heat for 5 mins, then pour over the stock. Cover and gently simmer for 10-12 mins until the squash is very soft.
- Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the squash until smooth, then press through a sieve into another saucepan. Season to taste and set aside.
- To make the warm salad, trim the squash into a neat block, then neatly dice the flesh into cubes no larger than 1cm. Heat half the oil in a non-stick frying pan. Fry the squash for 10 mins, or until tender and coloured, then tip onto a plate.
- Place the pan back on the heat and gently fry the bacon for 10 mins, or until crisp and brown. Add the onion and cook for 2 mins to soften in the fat, then add the capers and squash, drizzle over the sherry vinegar and toss together for 1 min. Off the heat, stir in the chives and the rest of the oil, then tip everything into a bowl and keep warm.
- Have the scallops to hand as you will need to work fast when cooking them. Clean out the frying pan and place it back on the heat with a drizzle more oil. When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on a clock face, starting at 6 o'clock, so you remember which one went in first.
- Scallops take very little time to cook, so by the time the last one is in the pan, the first will be brown and ready to turn over. Flip all the scallops over and give them about 1 min more, then lift onto kitchen paper on a plate to drain the oil. With the salad and the purée still warm, you are now ready to plate up.
- Spoon half the warm salad down the middle of each plate. Overlap 6 pieces of scallop along the salad. Use a spoon to swipe the purée around the outside of the food. Drizzle everything with a touch more oil, and you are now ready to serve.
Nutrition Facts : Calories 824 calories, Fat 62 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 3.98 milligram of sodium
SCALLOPED BUTTERNUT SQUASH
Not low-fat, but great for the holidays! I have made this a few different ways, including using acorn squash instead of butternut, adding thinly sliced onion, and adding a smashed clove of garlic to the cream and thyme. I have also tried it with half and half instead of cream. All variations turned out great. From Epicurious.com.
Provided by Ameliahead
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F.
- Generously butter a 9 by 13 inch glass baking dish (3 quart capacity).
- Cut off necks of squash, reserving for another use (you will have about 3 lbs necks). Peel squash and very thinly slice with a slicer.
- Layer 1/3 of the squash slices, overlapping, in baking dish and sprinkle with salt and pepper. Sprinkle with half the cheese. Repeat layering until all squash, salt and pepper, and cheese are in the dish. There will be no cheese on top, but do add salt and pepper to the final squash layer.
- Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash.
- Put a sheet of parchment paper over squash and poke a few holes in it with a knife. Bake squash until tender, about 45 minutes.
- Discard parchment and let squash stand about 10 minutes before serving.
Nutrition Facts : Calories 295.1, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 320.2, Carbohydrate 37.9, Fiber 6.3, Sugar 6.9, Protein 4.1
SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH
I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.
Provided by Shandalulu
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
- Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
- Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g
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