Squash Gratin
Squash Gratin

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, squash gratin. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. Yet, again and again I always come back to the humble gratin. This version is filled with layers of yellow and green squash, complemented with the subtle aroma of lemon and thyme, and topped with. Gratin's are usually loaded with butter and cream, this lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream!

Squash Gratin is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Squash Gratin is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook squash gratin using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Squash Gratin:
  1. Prepare 1 delicata squash
  2. Make ready 1/2 butternut squash
  3. Get 2 Yukon gold potatoes
  4. Get 1 can evaporated goats milk
  5. Make ready 1 tbsp tomato paste
  6. Prepare 1 small sweet onion
  7. Prepare 4 cloves garlic
  8. Get 1 tsp finely chopped fresh rosemary
  9. Make ready 2 tbsp nutritional yeast
  10. Take 1 tsp sazon seasoning
  11. Take Grated Parmesan Cheese

Many Thanksgiving side dishes tend to be a bit heavy. This spaghetti squash gratin is a great alternative to a potato side dish and is made with low-fat margarine, sour cream, and Cheddar Spaghetti Squash Au Gratin. The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good. The flavors in Butternut Squash Gratin blend nicely and deliver the perfect fall side dish.

Instructions to make Squash Gratin:
  1. Preheat oven to 385°
  2. In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft.
  3. Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast.
  4. Simmer for 10 minutes and remove from heat.
  5. Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering.
  6. Pour the sauce into a bowl to use later.
  7. Layer the squash and potatoes in the cast iron skillet alternating as you go.
  8. Dust the squash with sazon seasoning.
  9. Once the skillet is full evenly pour the sauce across the top.
  10. Cover with foil and bake for 1 hour.
  11. After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes.
  12. Let cool and dig in!

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good. The flavors in Butternut Squash Gratin blend nicely and deliver the perfect fall side dish. Butternut Squash Gratin. this link is to an external site that may or may not meet accessibility. Butternut Squash Gratin - made with slices of velvety, buttery butternut squash coated in a crisp, golden brown coating of panko and parmesan cheese. And the best part - no peeling required!

So that’s going to wrap this up with this special food squash gratin recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!