![]() As another reviewer suggested I just mixed the whole thing together in the baking dish and poured the cream and cheese over it. Subbed fresh blanched collards for the kale and subbed pecorino/romano for the parmesan and only used 4 cloves of garlic (not 10!). I used a delicata (unpeeled) and a butternut (peeled). Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Meanwhile, wipe out skillet and melt remaining 3 Tbsp. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes. ![]() Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Step 2Ĭombine cream, three quarters of Parmesan, and 1½ tsp. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices. Stir in kale, red pepper flakes, and 1 Tbsp. ![]() salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. butter in a large high-sided skillet over medium. Butter a 13x9" baking dish and arrange squash in dish. Garnish with crispy sage leaves, by melting a tablespoon or two of butter in a small pan, when butter is hot throw the leaves in and they will start to sizzle and get crispy, remove immediately.Place racks in upper and lower thirds of oven preheat to 400°.Place casserole dish into a 450 degree oven until bubbly and nicely golden, keep checking.Add the Parmigiano, stir well, then spoon the cream sauce all around the squash in casserole dish, leaving some of the squash exposed but spreading it all around and in between.Simmer cream sauce just until the edges start to bubble, then turn off the heat and let it set up for a minute.In a small sauce pan on low flame, add butter and garlic, just until garlic is fragrant, not brown, then add cream, salt and pepper too taste.(these first two steps can be done the day before and refrigerated overnight, before adding cream sauce.) If you do it the day before, take it out and get it to room temp, before adding sauce. After they cool place squash into a buttered 13x9 casserole dish.I pre- roasted all the squash just to make sure it wouldn't be hard, on a baking sheet at 400 degrees, drizzled with olive oil, sprinkled with salt and pepper, just until al dente, where it still had a little bite.Proud Italian Cook is on Instagram, follow me there to see what I’m cooking up daily! Wouldn’t this be dreamy sitting next to your Turkey this year? It’s a show stopper for the holiday season when we’re all allowed to indulge a little! The cream sauce is made ahead of time then carefully spooned all around the squash slices being careful to leave some squash peeking through, that’s what makes the presentation so pretty. I pre-roasted my squash a little, then layered them into a buttered casserole dish. They sit nice and pretty in a parmesan and garlic cream sauce and are adorned with crispy sage leaves, you couldn’t ask for a better combination of flavors!īesides tasting over the top amazing, I love the presentation that happens by using the different squash shapes together. ![]() This deliciously creamy gratin combines three of my favorite winter squash, butternut, delicata and acorn. Today I’m giving you a little inspiration for your Thanksgiving Day table, the holidays are right around the corner, so it’s time to start planning, can you believe it?
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