Thanksgiving Recipes: Merritt's Butternut Squash Gratin | Submitted By: Merrittorious

3 tablespoons butter1 yellow onion, diced2 cloves garlic, minced1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks1 teaspoon brown sugar1 cup chicken broth8 ounces shredded Gruyere cheese8 ounces shredded extra-sharp Cheddar cheese1 cup dry bread crumbs1 tablespoon chopped fresh thyme1 tablespoon chopped fresh rosemary1/4 cup grated Parmesan cheesePreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown. Amount Per Serving  Calories: 269 | Total Fat: 16.1g | Cholesterol: 50mg Powered by ESHA Nutrient Database

Merritt's Butternut Squash Gratin

Servings Per Recipe: 12

Amount Per Serving

Calories: 269

Total Fat: 16.1gCholesterol: 50mgSodium: 305mgTotal Carbs: 19.8g    Dietary Fiber: 2.5gProtein: 13.4g VIEW DETAILED NUTRITION
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Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying an Emmentaler for the Gruyere, as I remember someone recommending it. It was actually slightly cheaper than the regular Gruyere, not that it mattered - it was not as outrageously priced here as it is in other areas, apparently, and if it was I simply would not have made this for a typical Sunday dinner, nor would I have reviewed it. Only changes I made were to use panko bread crumbs, vegetable stock and thyme that I had dried a few weeks ago, all substitutions based on what I had on hand. I can't say enough about this - it was absolutely delicious! A golden, crunchy crust over delicious sweet butternut squash - just heavenly! Kept trying to think of something to add or change, but the best I could do was to sprinkle some freshly cracked pepper before eating it. Thanks for coming up with a new favorite! Was this review helpful? [ YES ]
45 users found this review helpful Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Casserole Recipes: Southern Squash Casserole | Submitted By: alicia

6 cups thinly sliced yellow squash1 cup shredded carrots1 chopped onion1 chopped red bell pepper1 cup sliced fresh brown or white mushrooms1 (8 ounce) container light dairy sour cream1 (14.5 ounce) can chicken broth1 (10.75 ounce) can condensed cream of chicken soup2 eggs1 tablespoon Italian seasoning blend1 dash ground red pepper3 cups chopped cooked chicken4 cups crumbled cornbread3 cups shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander. Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish. Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately. Amount Per Serving  Calories: 250 | Total Fat: 14.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 250

Total Fat: 14.3gCholesterol: 83mgSodium: 416mgTotal Carbs: 14.1g    Dietary Fiber: 2.2gProtein: 16.3g VIEW DETAILED NUTRITION
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Low-Calorie Recipes: Baked Acorn Squash with Apricot Preserves | Submitted By: EDITHPOOLE

1 acorn squash, halved and seededsalt to taste2 teaspoons butter3 tablespoons apricot preservesPreheat oven to 400 degrees F (200 degrees C). Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned. Amount Per Serving  Calories: 104 | Total Fat: 2.2g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Baked Acorn Squash with Apricot Preserves

Servings Per Recipe: 4

Amount Per Serving

Calories: 104

Total Fat: 2.2gCholesterol: 5mgSodium: 121mgTotal Carbs: 22.7g    Dietary Fiber: 1.9gProtein: 1.1g VIEW DETAILED NUTRITION
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Hanukkah Recipes: Cheesy Acorn Squash | Submitted By: Linda

1 acorn squash, halved and seeded3 tablespoons butter1 cup diced celery1 cup finely chopped onion1 cup fresh mushrooms, sliced1/8 teaspoon salt1 pinch ground black pepper1 teaspoon chopped parsley1/2 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles. Amount Per Serving  Calories: 414 | Total Fat: 27.2g | Cholesterol: 75mg

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Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He loved it so much he didn't hardly touch the main dish, which was one of his faves. Omitted the butter, started with 4 slices thichk cut bacon (cut into pieces) and sauteed veggies in the grease, used a little less onion and a little more mushrooms, and added a bit more salt. As another reviewer noted, had MORE than enough filling, but I just heaped 'er in!!:) This was a fantastic recipe!!! Was this review helpful? [ YES ]
24 users found this review helpful Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He...

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