Butternut Squash Gratin With Aged Gouda And Toasted Hazelnut Topping Recipe

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.

No additional tips available.

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

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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.

Butternut Squash Gratin With Aged Gouda And Toasted Hazelnut Topping

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