Roasted Butternut Squash and Cheddar Gratin

Roasted Butternut Squash and Cheddar Gratin IMAGE Author: Canadian Living Credits: Roasted Butternut Squash and Cheddar Gratin IMAGE

Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2015

Ingredients

  • 1 squash about 2kg, peeled, seeded and cut in 3/4-inch (2 cm) cubes
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup diced leek white and light green parts only
  • 2 cloves garlic minced
  • 1 1/2 teaspoon chopped fresh thyme
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons Dijon mustard
  • nutmeg
  • 2 cups shredded old Cheddar cheese

Method

In large bowl, toss together squash, oil and 1/4 tsp each of the salt and pepper; arrange in single layer on lightly greased foil-lined rimmed baking sheet. Roast on bottom rack of 450?F (230?C) oven, tossing once, until tender and edges are light golden, 20 to 25 minutes. Transfer to greased 8-cup (2 L) baking dish.

While squash is roasting, in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of the thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the Cheddar.

Pour leek mixture over squash. (Makeahead: Cover and refrigerate for up to
24 hours. Let stand at room temperature for 1 hour before continuing with recipe.)
Sprinkle with remaining Cheddar and thyme. Cover and bake in 425?F (220?C) oven for 30 minutes; uncover and bake until top is browned, 10 to 15 minutes.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 429 mg
  • Sugars 6 g
  • Protein 9 g
  • Calories 219.0
  • Total fat 12 g
  • Potassium 515 mg
  • Cholesterol 34 mg
  • Saturated fat 7 g
  • Total carbohydrate 21 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 169.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Butternut Squash and Cheddar Gratin

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