Roasted Butternut Squash Gratin
User Reviews
5.0
12 reviews
Excellent
Roasted Butternut Squash Gratin
Report
Recipe for sweet roasted butternut squash in gruyere cheese sauce with crunchy toasted walnuts, baked and broiled into a gratin. Kosher, Dairy.
Share:
Ingredients
- 2 1/2 pounds peeled and cubed butternut squash
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1/3 cup finely chopped walnuts
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons flour (substitute 1 tbsp potato starch for gluten free)
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
- 1 1/4 cups lowfat milk
- 3/4 cup shredded Gruyère cheese, tightly packed
- Pinch nutmeg
Add to Shopping List
Instructions
- Preheat oven to 400 degrees F. In a large mixing bowl, toss the butternut squash cubes with the olive oil and garlic till the squash is evenly coated with the oil.
- Spread the squash out on a baking sheet in an even layer. You can line the sheet with aluminum for easier cleanup, if you wish. Sprinkle the squash lightly with salt.Place squash in the oven and let it roast for about 35 minutes, turning once during cooking, till squash is tender but not overly soft.
- Meanwhile, spread the chopped walnuts in an even layer in a small skillet. Toast the walnuts over medium heat, stirring frequently, till they're toasted and fragrant. Be careful not to let the walnuts burn-- as soon as they're toasted, pour them out of the skillet to keep them from browning further.
- In a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.
- Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil.
- Whisk in the grated Gruyère cheese and stir till melted. Whisk in a pinch of nutmeg and more salt to taste, if desired. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
- When the squash is done roasting, remove it from the oven and turn the temperature down to 375 degrees F. Place the squash into a gratin dish or 8x8 inch squash baking dish in an even layer.
- Sprinkle the toasted walnuts evenly across the top of the squash.
- Pour the gruyere cheese sauce evenly across the top of the butternut squash.Place the assembled gratin into the oven and bake for 20-25 minutes till edges begin to brown and the cheese sauce is bubbly.
- Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking. Serve hot.
- Vegetarian note: If you are strictly vegetarian (no cheese with rennet), make sure you find a cheese with a microbial rennet.
Notes
- You will also need: 2 qt gratin dish or 8x8 inch square baking dish
- Gluten Free Modification: Substitute 1 tbsp potato starch for flour.
- Gluten Free Modification:
- Substitute 1 tbsp potato starch for flour.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
32mg
(11%)
Sodium
280mg
(12%)
Potassium
776mg
(22%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
20415IU
(408%)
Vitamin C
40mg
(44%)
Calcium
325mg
(33%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 280mg | 12% |
| Potassium | 776mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 20415IU | 408% |
| Vitamin C | 40mg | 44% |
| Calcium | 325mg | 33% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
