Roasted Butternut Squash Gratin
User Reviews
5
Roasted Butternut Squash Gratin
Description
Roasted Butternut Squash Gratin begins by roasting peeled and cubed butternut squash coated with olive oil and crushed garlic until tender but still holding shape. Toasted chopped walnuts add a crunchy contrast and toasty note. The gratin sauce is prepared by melting butter and whisking in flour to form a roux, then gradually stirring in milk to create a creamy base seasoned with salt, pepper, and nutmeg. Gruyere cheese incorporated into the sauce adds a nutty, melting richness.
The roasted squash is combined with the sauce and arranged in a gratin dish before baking until bubbly and golden on top. The dish balances the natural sweetness of butternut squash with savory, creamy elements and textural accents from walnuts. It works well as a hearty side or a vegetarian centerpiece.
For gluten-free preparation, potato starch can substitute the flour in the roux. An appropriately sized 2-quart gratin or 8x8-inch dish is recommended for baking. This gratin offers warming flavors suitable for cooler seasons or when comfort food is desired.
Ingredients
- 2 1/2 pounds butternut squash peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1/3 cup walnut finely chopped
- 2 tablespoons butter unsalted
- 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 milk lowfat
- 3/4 cup gruyere cheese shredded, tightly packed
- Pinch nutmeg
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
- Use a 2-quart gratin dish or an 8x8 inch square baking dish for best results.
- For gluten-free, substitute 1 tablespoon potato starch in place of flour in the sauce roux.
- Toast walnuts carefully, remove promptly when fragrant to avoid burning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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