Winter Squash and Gruyere Gratin Recipe

Looking for an easy Winter Squash and Gruyere Gratin recipe? Learn how to make Winter Squash and Gruyere Gratin using healthy ingredients.


Submitted by vtbu77er

Makes 6 servings



www.foodandwine.com Crookneck squash or pumpkin also works well in this recipe.

Recipe Ingredients for Winter Squash and Gruyere Gratin

3 pounds butternut squash (about 2)
3/4 teaspoon salt
3/4 teaspoon black pepper
1 medium leek, white part only, coarsely chopped ( 1/2 cup)
1 teaspoon olive oil
4 ounces white wine cooking sauce
1/2 cup low-sodium chicken broth
12 ounce evaporated fat free milk
1/2 teaspoon natural cane turbinado sugar
2 ounces of a baguette (thinly cut into 8 small slices, or 2 slices peasant bread cut into 4 equal pieces), toasted
4 ounces Gruyere cheese, grated (about 1 cup)
1 tablespoon grated Parmesan cheese
1 teaspoon grated Parmesan cheese
8 basil leaves, shredded

Recipe Directions for Winter Squash and Gruyere Gratin

  1. PREHEAT the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.

  2. MEANWHILE, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.

  3. USING a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.

  4. TO assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top.

  5. BAKE the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.

  6. MAKE AHEAD. The recipe can be prepared through Step Three up to 3 hours ahead. Set aside at room temperature.

Categories

Cheese, Vegetables, Main Dish

Nutrition Facts
Serving Size 369.5g
Amount Per Serving
Calories
295
Calories from Fat
77
% Daily Value*
Total Fat
8.6g
13%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
517mg
22%
Potassium
1058mg
30%
Total Carbohydrates
43.6g
15%
Dietary Fiber
5.1g
20%
Sugars
13.5g
Protein
13.9g
Vitamin A 495% Vitamin C 83%
Calcium 48% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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