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Butternut Squash Gratin

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  • Prep Time 45 min
  • Total Time 3 hr 30 min
  • Servings 12

Combine fall flavors for dinner tonight - butternut and spaghetti squash and potatoes baked in this cheesy French gratin recipe.

Ingredients

1
butternut squash (3 lb)
1
spaghetti squash (3 lb)
2
tablespoons butter, melted
1
cup packed light brown sugar
3
cups whipping cream
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
5
large Yukon Gold potatoes (about 2 1/2 lb), cut into 1/8-inch slices
1
teaspoon salt
1
teaspoon freshly ground pepper
16
oz fontina cheese, shredded (4 cups)
Fresh rosemary sprigs, if desired

Directions

  • 1 Heat oven to 450°F. Spray 17x12-inch half-sheet pan with cooking spray. Cut butternut and spaghetti squash in half lengthwise; discard seeds. Place squash, cut sides up, in pan. Drizzle with melted butter; sprinkle with 1/2 cup of the brown sugar. Bake 40 minutes or until tender. Cool 20 minutes.
  • 2 With fork, scrape inside of spaghetti squash to remove spaghetti-like strands; place in large bowl. Scoop pulp from butternut squash; coarsely chop pulp. Toss with spaghetti squash.
  • 3 In heavy nonaluminum saucepan, heat whipping cream over medium heat 5 minutes, stirring frequently, just until it begins to steam (do not boil); remove from heat. In small bowl, mix cinnamon, nutmeg and remaining 1/2 cup brown sugar; set aside.
  • 4 Butter 13x9-inch (3-quart) glass baking dish. Arrange one-fourth of the potato slices in baking dish. Top with one-third of the squash mixture; sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and 1 cup of the cheese. Pour 3/4 cup hot cream over top. Repeat layers twice, sprinkling one-third of reserved brown sugar mixture over each of second and third squash layers. Top with remaining potato slices, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gently press layers down with back of spoon. Sprinkle with remaining 1 cup cheese; pour remaining 3/4 cup hot cream over top. Sprinkle with remaining brown sugar mixture. Line cookie sheet with foil. Place baking dish on cookie sheet.
  • 5 Cover; bake 1 hour. Uncover; bake 25 minutes longer or until top is golden brown and potatoes are tender. Cool 20 minutes before serving. Garnish with rosemary.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
,
% Daily Value
Total Fat
32g
32%
(Saturated Fat
18g,
18%
),
Sodium
500mg
500%;
Total Carbohydrate
53g
53%
(Dietary Fiber
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 1 Other Carbohydrate; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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