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Posted by Tim Vidra / Monday, September 5, 2011

Garden Grown: Butternut Squash Gratin Recipe
Butternut Squash Gratin:
- 3 pounds butternut squash, peeled (I used two medium sized squash)
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, sliced lengthwise
- 1.5 cups shredded Gruyere cheese
- 1/3 cup black walnuts, chopped
- 2 tablespoons fresh, chopped sage
- Sea salt and freshly ground black pepper
Slice the butternut squash into 1/2″ rounds, then quarter each round. Remove seeds. Toss the diced squash in the apple cider vinegar and two tablespoons of olive oil. Arrange on a large baking sheet and generously salt and pepper.

Grease a medium cast-iron skillet or casserole dish. Arrange a layer of squash, followed by a layer of onions. Add the remaining squash. Sprinkle the Gruyere cheese evenly over the squash, followed by the toasted hazelnuts and one tablespoon of the sage.
Bake the gratin until the cheese is golden and melted, about another 20 or 30 minutes. Remove from the oven, and top with the remaining sage.

Fall is Friday here in Virginia so what are your go-to fall dishes that you just cannot wait to make?
E.A.T. local E.A.T. well
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Buternut Squash and other pumpkins are realy easy to grow and one can think of thousand ways to prepare it sweet and savory.Or yummy gratin like you did.And (in my garden) one that stays almost the longest time:)
ReplyDeleteTomato bisque! Mmmm... with grilled cheese...
ReplyDeleteexcited to make this for a meatless monday meal...
ReplyDeleteI love making butternut squash soup!
ReplyDeleteI had a butternut last season that lasted 6 months in my pantry. I got a tip from my CSA to extend winter squash's life: make an extremely weak bleach/water solution, perhaps a tablespoon in a half gallon of water. Then just wipe the skins of the winter squash with this solution and store normally. The bleach eliminates any microbes present on the exterior of the squash, so they don't have a head start at eating away at the rind. I did this with baking pumpkins, spaghetti squash, butternut, and acorn and had squash all winter.
ReplyDeleteThis gratin looks incredible!
@Dzoli, I find it quite amazing you are getting ready for Spring.
ReplyDelete@Erin, Love grilled cheese!
@Megan Carroll, great! Let us know how you like it.
@Shannon, yes butternut squash soup is quite warming this time of year.
@Megan, That is interesting tip that I am going to try when I get back from NYC.
Thanks everyone for the great comments!
I agree with Megan, I can't wait to try this as a side dish although I usually use my butternut squash for delicious soups. I guess it just goes to show how versatile this wonderful veggie is.
ReplyDeleteThis dish has got to be excellent; the combo of caramelized onions and butternut, coupled with gruyère and the crunch of hazelnuts, why I can't think of a better pairing.
ReplyDeleteI just found this recipe through your Pinterest board. It looks so good and I can't wait to try it. I've got two butternut squash just screaming to be cooked up and enjoyed :) Thanks so much for sharing this recipe!
ReplyDeleteVisiting from Megz Messy Mealz :)
Megan thanks for stopping by and going to head over to check your site! Please stay in touch!
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