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Butternut Squash Gratin

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Butternut Squash Gratin
  • Prep 45 min
  • Total 3 hr 30 min
  • Servings 12
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Combine fall flavors for dinner tonight - butternut and spaghetti squash and potatoes baked in this cheesy French gratin recipe.
Updated Apr 7, 2014

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

Steps

  • 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

540 Calories, 32g Total Fat, 13g Protein, 53g Total Carbohydrate

Nutrition Facts

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