Fall Squash and Root Vegetables Gratin Recipe

Name: Fall Squash and Root Vegetables Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 garlic cloves; 2 turnips, peeled and sliced 1/8 inch thick; 1 rutabaga, peeled and sliced 1/8 inch thick; 1 butternut squash, peeled and sliced 1/8 inch thick; 1 sweet potato, peeled and sliced 1/8 inch thick; 1 large carrot, peeled and sliced 1/8 inch thick; 1 medium leek, peeled and sliced 1/8 inch thick; 1 parsnip, peeled and slicked 1/8 inch thick; salt and pepper; 1 cup chicken stock or 1 cup beef stock; 1 cup heavy cream; ½ cup finely grated parmesan cheese; 2 cups whole wheat breadcrumbs

Servings: persons

1 tablespoon olive oil
2 garlic cloves
2 turnips, peeled and sliced 1/8 inch thick
1 rutabaga, peeled and sliced 1/8 inch thick
1 butternut squash, peeled and sliced 1/8 inch thick
1 sweet potato, peeled and sliced 1/8 inch thick
1 large carrot, peeled and sliced 1/8 inch thick
1 medium leek, peeled and sliced 1/8 inch thick
1 parsnip, peeled and slicked 1/8 inch thick
salt and pepper
1 cup chicken stock or 1 cup beef stock
1 cup heavy cream
½ cup finely grated parmesan cheese
2 cups whole wheat breadcrumbs

1
Grease one 9X13 Pyrex pan with olive oil.
2
Rub garlic cloves around pan and discard.
3
Layer vegetables and alternate with salt and pepper.
4
Pour stock over pan and cover with foil.
5
Bake 45 minutes at 350 degrees.
6
Uncover, add cream and bake 10 minutes.
7
Top with Parmesan and breadcrumbs.
8
Bake 8-12 minutes until breadcrumbs are glden.
9
Let rest 15 minutes, slice and serve.

852

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.

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 tablespoon olive oil, 2 garlic cloves, 2 turnips, peeled and sliced 1/8 inch thick, 1 rutabaga, peeled and sliced 1/8 inch thick, and more.

Yes, Fall Squash and Root Vegetables Gratin falls under the Meat & Poultry 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.

Fall Squash and Root Vegetables Gratin

How did you like this recipe?

Frequently Asked Questions