Once you’ve gathered all your ingredients, you are ready to make this squash gratin casserole! Whole Garlic Clove, roasted to perfection.But if you can’t find it then just go for the whole one) Large Butternut Squash, whole or pre-cut (I like pre-cut squashes, especially for a dish like this, when I can simply put the chunks in the water and boil.Nothing fancy (maybe Gruyere is a bit fancy, but it’s found in every grocery store). So, the ingredients list is simple and all products can be purchased in your local grocery store. What Ingredients are Needed to Make this Squash Casserole? By the way, if you’re interested in other Thanksgiving ideas, make sure to check this post for My Favorite Thanksgiving Recipes. Try sneaking this dish onto your table, with little fanfare, and let me know if I was right. It’s beyond delicious and is simply unforgettable. I’m convinced that this dish is going to be the topic conversation at your Thanksgiving table. Essentially this makes for a texture that is creamy and chunky at the same time, with some sweet notes from both the garlic and onions and an earthiness with fall flavor from dried thyme.Īnd then for the most pleasant surprise… Milk is poured over the entire mixture and lots of freshly shredded Gruyere cheese is sprinkled over to create an irresistible crust on top. Then mixed with an amazing meddle of roasted garlic, sauteed onions and dried thyme. It’s then mixed with parboiled chunky potatoes. Your squash isn’t sliced into chunks but is boiled first and then roughly mashed with a potato masher.Īnd the differences don’t end there. This Acorn and Butternut Squash Gratin is not your typical casserole the texture is completely different and surprising. Unique Texture in Acorn and Butternut Squash Gratin Casserole So, here is my take on this Provencal squash gratin. I tried this recipe a few times and my husband really liked it, but I felt like some adjustments were needed. Originally it comes from the Provence region of France, and is intended to be made from the French pumpkin, called “potiron.” However, this pumpkin is difficult to find outside of Europe and therefore a combination of acorn squash with butternut squash can be substituted to achieve a similar texture and taste. I remember stumbling upon this Squash Gratin recipe and I decided to give it a try. Some are classic recipes typical to a specific region, and some are recipes with a twist or adjustments with the ingredients that can be easily found in the US. It contains thousands of recipes from around the world. The inspiration for this Acorn and Butternut Squash Gratin RecipeĪ few years ago I came across a “The New Classic Cookbook” by Saveur. Similar to this Potato Leek Casserole this winter squash gratin dish is rich and decadent and will complement any meal. This is hands-down the best Thanksgiving vegetable side dish you could put on your table. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.This Acorn and Butternut Squash Gratin Casserole is made “Provencal style” with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese, which creates the most amazing topping. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet.
Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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