WINTER SQUASH GRATIN WITH MUSHROOMS
I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.
Provided by Rick Martinez
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
- Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
- Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
- Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.
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Marypeace Anthony
[email protected]Overall, this gratin was a delicious and easy-to-make dish. I would definitely recommend it to anyone looking for a new way to enjoy squash.
johanna keyes
[email protected]This gratin was a bit too bland for my taste. I think I would have enjoyed it more if I had added some herbs or spices to the squash before roasting it.
Asim Asomkhan
[email protected]I'm a big fan of squash and this gratin was no exception. The squash was perfectly roasted and the mushrooms added a nice earthy flavor. I served it with a side of roasted chicken and it was a perfect meal.
B Mehmeti
[email protected]This gratin was a great way to use up some leftover squash. I added a bit of chopped ham and cheese to the gratin and it was a delicious and easy meal.
Summer Abdullah
[email protected]I loved the crispy top on this gratin. The squash was roasted to perfection and the mushrooms added a nice savory flavor. I served it with a side of roasted vegetables and it was a delicious and healthy meal.
Sagor Hasan
[email protected]This gratin was a bit too rich for my taste. I think I would have enjoyed it more if I had used less cheese.
Maryam Aqeel Aqeel Ch
[email protected]I'm not a fan of mushrooms, but I still enjoyed this gratin. The squash was so flavorful and the cheese was perfectly melted. I served it with a side of roasted potatoes and it was a great meal.
Fly Boy
[email protected]This gratin was easy to make and it was a great way to use up some leftover squash. I added a bit of chopped bacon to the gratin and it was delicious.
Gaming Sakil
[email protected]I'm a vegetarian and I loved this gratin! It was a great way to get my daily dose of vegetables. I served it with a side of quinoa and it was a complete meal.
Mwalim Mwalim
[email protected]I was short on time so I used pre-cooked squash and mushrooms. The gratin still turned out great, although I think it would have been even better if I had used fresh ingredients.
R A K A N
[email protected]This gratin was a bit too bland for my taste. I think I would have enjoyed it more if I had added some herbs or spices to the squash before roasting it.
Doli Doli
[email protected]I followed the recipe exactly and the gratin turned out great. The only thing I would do differently next time is add a bit more salt and pepper to the squash before roasting it.
Leonel Cristino
[email protected]This dish was delicious and comforting. The squash was soft and sweet, the mushrooms were earthy and flavorful, and the cheese was perfectly melted and gooey. I served it with a side of roasted chicken and it was a perfect meal.
Erica Smith
[email protected]I'm not usually a fan of squash, but this gratin changed my mind. The squash was roasted to perfection and the mushrooms added a savory flavor. The gratin was also very easy to make, which is a bonus.
Caleb Marthinus
[email protected]This winter squash gratin was an absolute hit with my family! The combination of squash, mushrooms, and cheese was perfect, and the gratin had a crispy top and a creamy interior. I will definitely be making this again!