Butternut Squash Panade Recipes

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BUTTERNUT SQUASH PANADE



Butternut Squash Panade image

A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.

Provided by David Tanis

Categories     dinner, lunch, casseroles, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter
3 tablespoons olive oil
3 medium onions, thinly sliced (about 4 cups)
Salt and pepper
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
12 ounces sliced stale country bread (if not quite stale, toast lightly and let cool before using)
1 pound butternut or other winter squash, peeled and sliced 1/4-inch thick
8 ounces Gruyère or Comté cheese, grated
4 cups water or broth, more as needed

Steps:

  • Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
  • In a large skillet, heat oil until sizzling over medium-high heat. Add onions and cook, stirring often, until softened, about 8 minutes. Season generously with salt and pepper. Continue cooking until onions are nicely browned, about 5 minutes more. Stir in garlic, thyme and sage, then turn off heat.
  • Assemble the panade: Line bottom of baking dish with half the bread slices. Add a layer of cooked onion, then a layer of squash. Season squash with salt and pepper. Finish with a layer of grated cheese. Top with remaining bread slices.
  • Add water or broth and press down on the top layer of bread to make sure the casserole is evenly saturated. Add more if needed to soak the top layer. It should be damp but not swimming in liquid.
  • Cover with foil, place on a sheet pan and bake, covered, for 45 minutes, until squash is tender. Uncover and bake 15 minutes more, until browned and bubbling on top. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams

BUTTERNUT SQUASH AND CHEESE PANADE



Butternut Squash and Cheese Panade image

Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins.

Provided by Miss_Elaine

Categories     < 4 Hours

Time 1h20m

Yield 1 cassarole, 12 serving(s)

Number Of Ingredients 10

10 slices multi-grain bread, torn into pieces and toasted
2 sweet onions, halved and thinly sliced
1 lb butternut squash, peeled and cut into 1 inch cubes
2 tablespoons olive oil
1 tablespoon fresh sage, chopped (1 tsp dried)
2 teaspoons fresh thyme, chopped (1/2 tsp dried)
1 1/2 teaspoons salt
1 dash black pepper
4 cups vegetable broth
1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated

Steps:

  • Combine onion and squash in a lage bowl.
  • Add oil and spices, and toss well.
  • Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
  • Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
  • Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
  • Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.

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