Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Stuffed Butternut Squash Gratin
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 44 g
- Saturated Fat
- 26 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 9 g
- Sugar
- 10 g
- Protein
- 14 g
- Cholesterol
- 120 mg
- Sodium
- 1050 mg
Butternut squash is used three different ways in this elegant gratin. It stars in a creamy sauce and in a flavorful filling, and the hallowed-out squash shell acts as the serving dish. You can present it as an impressive vegetarian main course or a decadent side dish, making it deliciously practical for holiday meals and other get-togethers.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 44 g
- Saturated Fat
- 26 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 9 g
- Sugar
- 10 g
- Protein
- 14 g
- Cholesterol
- 120 mg
- Sodium
- 1050 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Cut the butternut squash in halve lengthwise and use a spoon to remove the seeds. Peel one of the halves of squash and brush the flat side with 1/2 teaspoon olive oil. Season with 1 teaspoon salt and a few grinds of black pepper. Brush the flesh of the other half of the squash with the remaining 1/2 teaspoon olive oil and season with 1/2 teaspoon salt and freshly ground black pepper. Place both halves, flat-side down onto a baking sheet and roast until the flesh is golden brown and just tender enough for a fork to pierce through, 25 to 30 minutes. (Take care when testing not to pierce all the way through to the bottom and break the skin.)
- Let the squash cool slightly, about 10 minutes. Transfer to a cutting board and line the baking sheet with parchment.
- Meanwhile, add the butter, shallot, garlic, sage leaves, rosemary leaves, 1/2 teaspoon salt and a few grinds of black pepper to a large skillet and set over medium heat. Cook, stirring frequently, until the butter has melted and starts to turn brown in spots, the shallots are softened, and the herbs are starting to crisp up, 5 to 6 minutes. Pour the butter mixture into a blender and add the heavy cream, 1/2 cup pecorino Romano, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Chop the half of squash without skin into 1-inch cubes and set aside. Scoop 3/4 cup flesh out of the other side of the squash leaving a 1/4-inch border around the edges and on the bottom. Place the flesh in the blender with the butter mixture. Blend until very smooth, 3 to 4 minutes.
- Place the hollowed-out squash shell on the baking sheet. Fill the shell with half of the cubed squash and pour in half of the sauce. Top with the remaining cubed squash and the rest of the sauce. Combine the panko breadcrumbs and the remaining 1/4 cup pecorino in a small bowl. Sprinkle over top of the squash. Bake until the breadcrumbs are golden brown, the cheese sauce is bubbling at the edges and the cubed squash is fully tender, 25 to 30 minutes.
