Squash And Cranberry Gratin Recipes

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SQUASH, MUSTARD & GRUYèRE GRATIN



Squash, mustard & gruyère gratin image

Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages

Provided by Cassie Best

Categories     Side dish

Time 1h40m

Number Of Ingredients 10

small knob of butter
1 tbsp olive oil
2 onions , halved and thinly sliced
2 garlic cloves , peeled and squashed
8 sage leaves
300ml pot double cream
200ml milk
2 tbsp wholegrain mustard
1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
100g gruyère (or vegetarian alternative), grated

Steps:

  • Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
  • Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
  • If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
  • Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

SQUASH AND CRANBERRY GRATIN



Squash and Cranberry Gratin image

A creamy, butternut squash casserole is dotted with pretty specks of sweet-tart cranberries and covered with a crunchy topping.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 9

4 pounds butternut or buttercup squash (2 medium)
1/4 cup sweetened dried cranberries
2 tablespoons packed brown sugar
1/2 cup whipping (heavy) cream
1/2 teaspoon salt
1 tablespoon butter or margarine, softened
2 slices sandwich bread
1/2 cup finely shredded Swiss cheese (2 ounces)
1/2 teaspoon ground nutmeg

Steps:

  • Cut squash into halves or fourths; remove seeds and fibers. Place cut sides down in microwavable dish. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 13 to 15 minutes or until tender when pierced with fork. Let stand 5 minutes. Scoop flesh from shells and mash with fork.
  • Heat oven to 350°. Butter 1 1/2-quart shallow au gratin dish or casserole. Mix squash, cranberries, brown sugar, whipping cream and salt in medium bowl. Spoon into au gratin dish.
  • Spread butter on bread. Tear buttered bread into pieces. Place bread, cheese and nutmeg in food processor. Cover and process until fine crumbs form. Sprinkle over squash mixture.
  • Bake uncovered 25 to 30 minutes or until thoroughly heated and crumb topping is brown and crisp.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg

BAKED BUTTERNUT SQUASH AND CRANBERRIES



Baked Butternut Squash and Cranberries image

Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.

Provided by hipbonez

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium butternut squash, peeled and cubed
1/2 onion, sliced
1/2 cup dried cranberries
1 tablespoon olive oil
sage
thyme
1 pinch cinnamon
1/4 cup cranberry juice (white or red)

Steps:

  • In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
  • combine with cranberries.
  • spread in a baking dish.
  • preheat oven to 350 degrees.
  • place in oven for 1 hour.
  • pour cranberry juice over squash and put back in oven for 15-20 minutes.
  • serve warm or cold.

Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3

CRANBERRY ROASTED SQUASH



Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS



Butternut Squash With Cranberries and Almonds image

This is one of my favorite sides. And I used to hate squash.

Provided by LCjynx

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 10

1 ½ cups chicken stock
1 small butternut squash, peeled and cut into bite-size cubes
½ small red onion, sliced
3 tablespoons orange-flavored dried cranberries
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons slivered almonds
1 teaspoon shredded Parmesan cheese, or to taste
salt to taste

Steps:

  • Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
  • Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 39.1 g, Cholesterol 15.8 mg, Fat 11.4 g, Fiber 5.8 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 316.1 mg, Sugar 13.9 g

WINTER SQUASH GRATIN



Winter Squash Gratin image

Cabot Creamery recipe for Winter Squash Gratin

Provided by Cabot Creamery

Number Of Ingredients 6

6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar
grated (about 1 ½ cups)1 ½ cups fresh bread crumbs (about 3 slices firm white bread)2 tablespoons Cabot Salted Butter2 cups chopped onions1 teaspoon sugar½ teaspoon salt½ teaspoon dried thyme leaves
crumbled¼ teaspoon ground black pepper2 pounds dry-fleshed winter squash
such as Buttercup
Hubbard or Kabocha
peeled and seeded¾ - 1 cup chicken broth

Steps:

  • To make this 8-serving squash gratin, preheat your oven to 375°F. Combine grated Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar) and bread crumbs in a bowl and set aside. In a large skillet over medium heat, melt Cabot Salted Butter. Add chopped onions and sugar, stirring often until onions are golden, about 10 minutes. Then stir in the salt, thyme and pepper and transfer to a 1 ½ quart baking dish. Cut the squash into smaller chunks, then cut these chunks into 1/8-inch-thick slices and add to onions, stirring together well. Pour ¾ cup of chicken broth evenly over squash and cover dish tightly with a lid or foil. Bake until squash is tender and nearly all broth is absorbed, about 70 minutes. If squash looks dry, add the remaining ¼ cup of broth. Sprinkle the squash with the reserved bread crumb mixture and bake until the topping is golden, about another 20 minutes. If you love spaghetti squash and you love a good gratin, then this Spaghetti Squash Au Gratin is a must-try! As a co-operative of over 1,100 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this butternut squash gratin after you've tried it by rating and reviewing the recipe.

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