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Author Notes: This recipe was inspired by two recipes i have long enjoyed and now tried to combine. One was a roasted squash and root vegetable gratin cooked in white wine and topped with bread crumbs and parmesan cheese, from my coop newsletter. The other is a wonderful kombucha squash tart topped with aged gouda and roasted hazelnuts, in a pastry shell, created by my longtime cooking guru Robin Asbell. I added some crème fraiche to the mix and enjoyed the resulting warm, creamy crunchy gratin. YOu could also add a chopped yam and/or carrots to the dish as well as an onion. Most root vegetables seem to marry well with the squash. —JoanG
- 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 crème fraiche
- 2 tablespoons unsalted butter
- Peel squash and remove seeds. Cut in good sized chunks, about 1 1/2 inches each.
- 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.
- 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.
- 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.
- Remove from oven and serve with a glass of the same good white wine. Add a salad, and that can be your October dinner!
- This recipe was entered in the contest for Your Best Butternut Squash
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