Gratin Of Winter Squash Or Rutabaga Recipes

RUTABAGA GRATIN

Steps:

• Preheat oven to 400°F. In a greased 2-quart rectangular baking dish, layer half of the rutabaga, thyme, salt, pepper and Gruyere; repeat layers. Combine cream and chicken broth; pour over the top. Cover with foil and bake 1 hour.
• Remove foil. Top with Parmesan and bake 10 minutes more or until rutabaga is tender and cheese is browned. Let stand 10 minutes before serving.

RUTABAGA GRATIN

Steps:

• Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
• Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
• Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
• Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.

WINTER SQUASH GRATIN

Steps:

• 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.
• 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.
• Beat the eggs in a large bowl and whisk in the milk. Add 1/2 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.
• Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

RUTABAGA GRATIN

Steps:

• Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
• Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
• Pour a bit of the cream into the bottom of a casserole dish.
• Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
• Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

SQUASH GRATIN

Steps:

• Peel 2 1/4 pounds of winter squash and cut into cubes.
• Preheat the oven to 450°F.
• In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
• Cover with parchment paper and put in the oven for 30 minutes.
• Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
• In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
• When the squash is cooked, take the pot out of the oven and turn on the broiler.
• Throw away the rosemary and the peel of the garlic cloves.
• Remove the slices of bacon and cut into small lardons.
• Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
• Sprinkle the top of the gratin with pumpkin seeds.
• With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
• Put under the broiler for about 2 minutes to brown the top. Serve immediately.

GRATIN OF WINTER SQUASH OR RUTABAGA

Steps:

• For the squash:.
• Cut squash into 3/4 inch dice.
• You should have between 4 and 5 cups.
• Place in a steaming basket with the ginger and garlic.
• Cover and steam over 1 inch of water for 10 minutes or until almost tender.
• Remove the steaming basket and set aside.
• Reduce the cooking water down to 1/4 cup and reserve.
• For the white sauce:.
• Melt the butter in a 2-1/2 quart saucepan.
• Blend in the flour with a wooden spoon to make a paste.
• Stir over medium heat until the butter and flour foam.
• About 2 minutes.
• Remove from heat.
• When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
• Whisk slowly over medium high heat until the sauce comes to a simmer.
• Simmer for 2-3 minutes.
• Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
• To assemble the gratin:.
• Butter or spray a 6 cup baking dish.
• Preheat oven to 325 degrees.
• Fold the squash into the white sauce and pour into the baking dish.
• Spread the breadcrumbs and cheese over the top.
• Bake for 1-1/2 hours.
• The top should be nicely browned and the sauce almost absorbed.