Butternut Squash Gratin With Aged Gouda And Toasted

Name: Butternut Squash Gratin With Aged Gouda And Toasted Hazelnut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, about 1 1/2 pounds whole; 1 good-sized parsnip, peeled and cut into small chunks, about 1/2 inch; 1 large leek, cleaned and cut into 1/2 inch pieces, white and light green part; 3 tablespoons olive oil; 3-4 cloves garlic, chopped; 1 sprig fresh rosemary, stem removed; 1/2 cup good white wine; 1/2 teaspoon sea salt; freshly ground pepper to taste; 1/2 cup good whole grain bread crumbs; 4 ounces shredded aged gouda cheese; 1/3 cup chooped, toasted hazelnuts; 3 tbsp creme fraiche; 2 tablespoons unsalted butter

Servings: persons

1 small butternut squash, about 1 1/2 pounds whole
1 good-sized parsnip, peeled and cut into small chunks, about 1/2 inch
1 large leek, cleaned and cut into 1/2 inch pieces, white and light green part
3 tablespoons olive oil
3-4 cloves garlic, chopped
1 sprig fresh rosemary, stem removed
1/2 cup good white wine
1/2 teaspoon sea salt
freshly ground pepper to taste
1/2 cup good whole grain bread crumbs
4 ounces shredded aged gouda cheese
1/3 cup chooped, toasted hazelnuts
3 tbsp creme fraiche
2 tablespoons unsalted butter

1
Peel squash and remove seeds. Cut in good sized chunks, about 1 1/2 inches each.
2
Arrange squash, leeks and parsnips in lightly gratin pan that has been lightly coated with a little olive oil. Drizzle vegetables with the remaining olive oil, and roast at 375 degrees for about 40-45 minutes.
3
Remove from oven, stir. Sprinkle with salt and pepper, chooped rosemary, and garlic. Pour the white wine over all. Spread the creme fraiche on top.
4
Sprinkle with bread crumbs, then hazelnuts, then cheese. Dot with the butter. Return to over and bake for another 45 minutes until the vegetables are tender.
5
Remove from oven and serve with a glass of the same good white wine. Add a salad, and that can be your October dinner!

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small butternut squash, about 1 1/2 pounds whole, 1 good-sized parsnip, peeled and cut into small chunks, about 1/2 inch, 1 large leek, cleaned and cut into 1/2 inch pieces, white and light green part, 3 tablespoons olive oil, and more.

Yes, Butternut Squash Gratin With Aged Gouda And Toasted Hazelnut Topping falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Gratin With Aged Gouda And Toasted Hazelnut Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions