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#Post#: 131418--------------------------------------------------
Winter Squash Gratin
By: muskrat Date: October 3, 2022, 4:22 pm
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Per [member=28]pamelaaos[/member] request, a squash gratin that
Queenie linked to & I wrote out because it's behind NYT paywall.
(I've not made it, but 100% would eat! ;D
HTML https://cooking.nytimes.com/recipes/1016518-winter-squash-gratin?ds_c=71700000052595478&gclid=Cj0KCQjwkOqZBhDNARIsAACsbfJVNbE2PFxfkqbSk-r0wujtAPDmCZIH_nkhMWs65zjgJ6G7ww5d6QMaApoLEALw_wcB&gclsrc=aw.ds
Winter Squash Gratin
Yield: Serves 4 to 6
1½ pounds winter squash of your choice
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon minced fresh sage
3 eggs
½ cup low-fat milk
2 ounces Gruyère cheese, grated (½ cup)
Salt and freshly ground pepper to taste
1 ounce Parmesan cheese, grated (¼ cup)
Step 1
Preheat the oven to 425ºF. Cover a baking sheet with foil and
brush lightly with olive oil. Cut the squash in half, scoop out
the seeds and stringy membranes, brush the cut sides with olive
oil and lay cut side down on the foil-covered baking sheet. Bake
40 minutes, or until soft enough to pierce easily with a knife.
Remove from the heat and allow to cool, then peel and either
mash with a fork, puree in a food processor fitted with the
steel blade, or finely dice. You should have about 2 cups of
pureed or finely diced squash.
Step 2
Turn the oven down to 375ºF and oil a 2-quart gratin or baking
dish with olive oil. Heat the remaining oil over medium heat in
a medium heavy skillet and add the onion. Cook, stirring, until
tender, about 5 minutes. Add the garlic and cook, stirring,
until fragrant, 30 seconds to a minute. Stir in the parsley and
sage, and squash, and remove from the heat. Season to taste with
salt and pepper.
Step 3
Beat the eggs in a large bowl and whisk in the milk. Add ½
teaspoon salt and freshly ground pepper to taste. Stir in the
squash mixture and the Gruyère. Taste and adjust seasonings.
Scrape into the prepared baking dish and sprinkle the Parmesan
over the top.
Step 4
Bake 30 to 40 minutes, until lightly browned on the top and
sizzling. Serve hot, warm, or room temperature.
#Post#: 131445--------------------------------------------------
Re: Winter Squash Gratin
By: pamelaaos Date: October 3, 2022, 7:19 pm
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Thanks, muskrat! I look forward to trying it!
#Post#: 131545--------------------------------------------------
Re: Winter Squash Gratin
By: Queenie Date: October 4, 2022, 10:35 am
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I never precook or mash the squash. I slice it thin like I
would for a potato gratin, and I cheat by layering sliced
butternut, sliced onions, a little cheese and some cream plus a
grind of salt and pepper, repeat repeat repeat until the dish is
full. The "bechamel" makes itself as the gratin bakes. Plus I
like the texture much better this way.
#Post#: 131555--------------------------------------------------
Re: Winter Squash Gratin
By: muskrat Date: October 4, 2022, 10:59 am
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[quote author=Queenie link=topic=1443.msg131545#msg131545
date=1664897755]
I never precook or mash the squash. I slice it thin like I
would for a potato gratin, and I cheat by layering sliced
butternut, sliced onions, a little cheese and some cream plus a
grind of salt and pepper, repeat repeat repeat until the dish is
full. The "bechamel" makes itself as the gratin bakes. Plus I
like the texture much better this way.
[/quote]
Are the onions also raw when assembling?
How long/at what temp do you bake?
(ps. i'm lazy/ hate cooking so i'm allll about the cheats
exactly like this.)
#Post#: 131564--------------------------------------------------
Re: Winter Squash Gratin
By: Queenie Date: October 4, 2022, 11:10 am
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[quote author=muskrat link=topic=1443.msg131555#msg131555
date=1664899153]
[quote author=Queenie link=topic=1443.msg131545#msg131545
date=1664897755]
I never precook or mash the squash. I slice it thin like I
would for a potato gratin, and I cheat by layering sliced
butternut, sliced onions, a little cheese and some cream plus a
grind of salt and pepper, repeat repeat repeat until the dish is
full. The "bechamel" makes itself as the gratin bakes. Plus I
like the texture much better this way.
[/quote]
Are the onions also raw when assembling?
How long/at what temp do you bake?
(ps. i'm lazy/ hate cooking so i'm allll about the cheats
exactly like this.)
[/quote]
I'm not lazy, I'm *efficient*!
So, nope, I do not precook anything for the gratin. Gratins are
very forgiving, I find, which is one of the things I like about
them.
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