I had to do something with the leftover butternut squash from the root vegetables I made last week. This butternut squash was huge and could easily be the star of two main dishes. Not wanting to just roast it again I decided to make a gratin. I found some recipes online and adapted them to include the ingredients I had on hand. The final result – delicious. Butternut squash, caramelized onions, mushrooms and melted gruyere. A great vegetarian side or main dish served with a leafy green salad.
Butternut Squash Gratin with Mushrooms, Caramelized Onions and Gruyere
Recipe type: Dinner Casserole
Prep time:
Cook time:
Total time:
Serves: 6
Creamy and comforting this baked butternut squash gratin is perfect on a cold winter’s night
Ingredients
- ½-1 butternut squash, peeled, halved, seeds scooped out, and chopped
- 1 onion, halved and thinly sliced
- 1½ teaspoons brown sugar
- 1 tablespoon balsamic vinegar
- 5-10 button mushrooms, sliced into thick pieces
- 6 ounces Gruyere, shredded
- salt and pepper, to taste
- basil, slivered
Instructions
- Preheat oven to 425 degrees F. Add chopped squash to a bowl and toss with 1 tablespoon olive oil, salt and pepper. In a single layer place squash on baking sheet or large cast iron pan (what I used) and roast until soft – about 30 minutes.
- While squash is roasting heat 1 tablespoon olive oil in pan over medium-high heat. Add sliced onions and cook for 10 minutes. Add brown sugar, balsamic vinegar, salt and pepper, reduce heat and continue to cook 15-20 minutes. Remove from heat.
- When squash is done roasting remove from the oven and top with caramelized onions, sliced mushrooms, and Gruyere. Reduce oven temperature to 400 degree F and cook 15-20 or until the cheese has melted and started to brown. Serve sprinkled with fresh basil.
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Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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{ 11 comments… read them below or add one }
Reblogged this on A Single Serving and commented:
I love butternut squash, but there’s the usual problem–it’s a lot of squash when you’re cooking for one. This recipe looks like a keeper to me. I’ll be sure to make this with part of the butternut squash that is sitting on my kitchen counter!
Mmmm looks so delicious. I love gruyere cheese in my potato gratin so I can imagine how good this is!
This is sounding really good! I liking the flavours combinations here.
Thanks. Let me know how it turns out if you try it!
In this brief article I’m going to give you a recipe that my mother used to cook for us as a starter during the colder months of the year. The recipe is butternut squash and apple soup. Butternut squash soup can be made without any apples but I find that the sweetness of the squash can be too much sometimes, so adding an apple can help balance things up!
Mark
This is a lovely dish and right up my alley! Gruyere in any kind of gratin is always a winner in my opinion
Agreed!
I am big fan of gratins! Yours has a lovely color and looks delicious!
Hey there, You have done an incredible job. I’ll certainly digg it and for my part recommend to my friends. I’m sure they will be benefited from this website.
I absolutely loved this recipe, and very few healthy veggie dishes get me to say that.
The onions and mushrooms were sweet but meaty. I think next time I will increase both amounts to equal the squash. The vinegar is great as well. Thanks so much for the recipe!!
Yay! I’m glad you loved this dish! Will have to try doubling the mushrooms and onions as well next time!