Butternut Squash Gratin Recipe
Combination of squash, cheese, some herbs which are then topped with breadcrumbs and baked to make a crispy brown cover.
Butternut Squash which is also known as Kaddu, halwa kaddu, kashiphal, mitha kaddu, petha in various regional languages in India has high medicinal properties and is a rich source of nutrients. Butternut squash, comes from the family of gourds and melons. Once called “the apple of God,” it has a sweet, nutty taste and is almost indistinguishable from pumpkin. Gratin is a French baked dish where in an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Butternut Squash Gratin is a combination of squash, cheese, some herbs which are then topped with breadcrumbs and baked to make a crispy brown cover. It is usually served as a side or in breakfast. The dish is not just delicious but is an absolute healthy choice for the weight watchers.
Other gratin recipes that you can try are:
- 1/2 kg Butternut squash , (Kaddu halwa kaddu, kashiphal, mitha kaddu, petha)
- 2-3 tablespoons Extra Virgin Olive Oil
- 1 cup Bread crumbs
- 2 sprigs Coriander (Dhania) Leaves , finely chopped
- 1/2 cup Cheddar cheese
- 1/2 cup Gouda cheese
- 1 teaspoon Black pepper powder , Freshly Ground
- 1-2 teaspoons Rosemary
- 1 teaspoon Salt
How to make Butternut Squash Gratin Recipe
To begin the preparation of Butternut Squash Gratin, cut the squash into pieces, mix with plenty of salt and let it sit in the colander for around 15-20 mins.
Rinse nicely and pat dry the squash and set aside.
Preheat the oven at 200 degree C. Meanwhile line a baking tray with parchment paper and place the squash in it.
Add 2 tablespoons olive oil and a pinch of salt, toss them gently and roast in the oven for 20 mins.
Once the squash is tender, remove from the oven and collect it in a bowl. Mash them well with a spoon or a fork.
Transfer the mashed squash in a skillet or a baking dish and spread evenly.
Add chopped coriander all over with some salt and freshly crushed black pepper.
Now add the cheese generously and cover it with plenty of bread crumbs all over.
Sprinkle some dry rosemary and bake until the crumbs are nicely browned. This might take 20-25 mins.
Remove the skillet from the oven and let the gratin cool slightly before serving.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'