Butternut, Delicata, and Acorn Squash Gratin with Crispy Sage

winter squash gratin

Today I’m giving you a little inspiration for your Thanksgiving Day table, the holidays are right around the corner, so it’s time to start planning, can you believe it?

This deliciously creamy gratin combines three of my favorite winter squash, butternut, delicata and acorn.

winter squash gratin

They sit nice and pretty in a parmesan and garlic cream sauce and are adorned with crispy sage leaves, you couldn’t ask for a better combination of flavors!

winter squash

Besides tasting over the top amazing,  I love the presentation that happens by using the different squash shapes together.

winter squash

I pre-roasted my squash a little, then layered them into a buttered casserole dish.

winter squash gratin

The cream sauce is made ahead of time then carefully spooned all around the squash slices being careful to leave some squash peeking through, that’s what makes the presentation so pretty.

It’s a show stopper for the holiday season when we’re all allowed to indulge a little!

winter squash gratin

Wouldn’t this be dreamy sitting next to your Turkey this year?

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5.0 from 3 reviews
Butternut, Delicata, and Acorn Squash Gratin with Crispy Sage
 
A winter squash gratin, the perfect side dish for the holiday season or just to impress your guests.
Author:
Ingredients
  • 1 butternut squash, neck part only, skin removed, then cut into rounds
  • 1 delicata squash, skin on, then sliced into rings, remove pulp and seeds
  • 1 acorn squash, skin on, remove pulp and seeds, quarter it then make slices,
  • cut all squash about ¼ inch slices, not too thick and not too thin
  • 2 cups, heavy cream
  • 2 handfuls of grated Parmigiano Reggiano
  • 2 finely grated garlic cloves, done on a microplane
  • ¾ stick of unsalted butter
  • 1 bunch of fresh sage leaves
Instructions
  1. I pre- roasted all the squash just to make sure it wouldn't be hard, on a baking sheet at 400 degrees, drizzled with olive oil, sprinkled with salt and pepper, just until al dente, where it still had a little bite.
  2. After they cool place squash into a buttered 13x9 casserole dish. (these first two steps can be done the day before and refrigerated overnight, before adding cream sauce.) If you do it the day before, take it out and get it to room temp, before adding sauce.
  3. TO MAKE THE CREAM SAUCE:
  4. In a small sauce pan on low flame, add butter and garlic, just until garlic is fragrant, not brown, then add cream, salt and pepper too taste.
  5. Simmer cream sauce just until the edges start to bubble, then turn off the heat and let it set up for a minute.
  6. Add the Parmigiano, stir well, then spoon the cream sauce all around the squash in casserole dish, leaving some of the squash exposed but spreading it all around and in between.
  7. Place casserole dish into a 450 degree oven until bubbly and nicely golden, keep checking.
  8. Garnish with crispy sage leaves, by melting a tablespoon or two of butter in a small pan, when butter is hot throw the leaves in and they will start to sizzle and get crispy, remove immediately.

 

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Acorn and Butternut Squash Sformato with Parmesan Cream and Balsamic Glaze

Sformato is a molded dish similar to a souffle, heartier in texture and not as airy. I’ve seen them made with peas, spinach, fennel, cauliflower, sweet potatoes and carrots just to name a few. It can be served as a first course, a side dish or a light vegetable entree.

Recently I’ve made both the acorn and butternut squash versions, and I seriously can’t tell you which one I liked best, just one taste and you’ll be forever hooked! Think about it, intensely flavored squash mixed in with a cheesy creamy goodness that creates a fluffy- like texture and topped off with a sweet balsamic glaze!

Now don’t let the ingredients scare you, it’s a little on the decadent side but the recipe fills 4 ramekins so do the math, it’s not that much. So far I’ve made this as a side with pork chops and I’ve eaten it alone just with a salad, a perfect autumn veggie dinner!

Roasting your squash ahead of time makes it all come together really quick. Which ever squash you use cut them in half, scoop out the seeds, drizzle with olive oil and season with salt and pepper. Roast cut side down on parchment 350F until knife goes through, time varies depending on size of squash. Scoop out the squash and puree in a food processor. Into a bowl place **2 cups of pureed squash** 1 egg** 1/3 cup of grated parmesan or romano cheese** 2 tablespoons of mascarpone cheese** 1/2 cup of half and half** salt and pepper**. Pour the mixture almost to the top of buttered ramekins. Place in a baking pan with water to come about halfway up the sides, cover and bake for 30 minutes in a 350 degree oven, or until the mixture is set and cooked through. Let rest a few moments, unmold and serve. 4 servings

Place your little Italian souffle in a puddle of parmesan cream sauce if you so desire, made by reducing cream ( I used half and half) in a pan and sprinkling in some parmesan cheese. To finish it off drizzle on some balsamic glaze!

Recipe inspired by Chef Tony Priolo

I’m quite sure you’re going to thank me for this one!

Buon Appetito!
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Stuffed Acorn Squash

I’ve been stuffing lots of vegetables lately, cabbage, peppers and squash to name a few, I don’t know why maybe because it’s November, it’s cold out and I have that comfort food thing going on.

I actually made this tonight for dinner along with a spinach salad it was healthy, hearty and very comforting!

Some people get intimidated by squash with all the different shapes and sizes, don’t be, you’ll be missing out on such a treat! Just make sure your knives are sharpened when you cut into it! Here’s a quick video on how to cut one properly.
I love the shape of acorn squash with those scalloped edges, just cut it in half, scoop out the seeds and pulp then roast it in your oven at 375 degrees cut side down for around 40 minutes, after it cools a bit then take a spoon and scoop out some of the meaty flesh along the sides and bottom reserving that to add to your stuffing mixture.

The cooked squash then becomes your perfect edible bowl pretty scallops and all! You can get very creative in what you choose to stuff them with, the possibilities are endless.
For mine I used sauted onion, garlic and scallions, cooked brown rice, chopped fresh spinach, dried cranberries, a shredded cheese blend of asiago, fontina and mozzarella, grated parmesan, the scooped out squash I reserved, cooked and diced chicken sausage that was flavored with roasted garlic and fontina, fresh parsley, thyme, salt and pepper.

After you stuff them place them back in the oven for around 20 minutes or until heated through. We enjoyed every bite!!

This is the view of my back yard, I guess we have a ton of raking to do this weekend, winter’s right around the corner!
Buon Appetito!

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