Squash au Gratin Recipe

5 1 2
Squash au Gratin Recipe
Squash au Gratin Recipe photo by Taste of Home
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Squash au Gratin Recipe

Read Reviews
5 1 2
Publisher Photo
This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor.—Deb Williams, Peoria, Arizona
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

Ingredients

  • 5-1/2 cups thinly sliced peeled butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons olive oil, divided
  • 1 cup heavy whipping cream
  • 2 medium tart apples, peeled and thinly sliced
  • 1 cup (4 ounces) crumbled Gorgonzola cheese

Directions

In a large bowl, combine the squash, salt, pepper, nutmeg and 1 tablespoon oil; toss to coat. Transfer to a greased 11-in. x 7-in. baking dish; pour cream over top.
Cover and bake at 325° for 30 minutes. In a small bowl, toss apples in remaining oil. Spoon over squash. Bake, uncovered, for 25-30 minutes or until squash is tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Reheat casserole, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle with cheese and bake until melted.
Yield: 9 servings.
Originally published as Squash au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p9

Nutritional Facts

3/4 cup: 223 calories, 17g fat (9g saturated fat), 47mg cholesterol, 314mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 4g protein.

  • 5-1/2 cups thinly sliced peeled butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons olive oil, divided
  • 1 cup heavy whipping cream
  • 2 medium tart apples, peeled and thinly sliced
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  1. In a large bowl, combine the squash, salt, pepper, nutmeg and 1 tablespoon oil; toss to coat. Transfer to a greased 11-in. x 7-in. baking dish; pour cream over top.
  2. Cover and bake at 325° for 30 minutes. In a small bowl, toss apples in remaining oil. Spoon over squash. Bake, uncovered, for 25-30 minutes or until squash is tender. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
    Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Reheat casserole, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle with cheese and bake until melted.
    Yield: 9 servings.
Originally published as Squash au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p9

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MY REVIEW
germanycook User ID: 6411056 110649
Reviewed Nov. 14, 2014

"So happy I discovered a new way to cook butternut squash! This is so yummy. I never added the apples, just added the cheese at the last 10 minutes uncovered."

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