Easiest Way to Cook Appetizing Squash Gratin

Squash Gratin. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. The thinner the slices the faster this will cook.

In the fall, this is an easy dish to dress up a simple roast chicken or pork loin. She cooks the squash with garlic and a little nutmeg, then puts it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night. You can have Squash Gratin using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Squash Gratin

1. You need 1 of delicata squash.
2. It's 1/2 of butternut squash.
3. You need 2 of Yukon gold potatoes.
4. Prepare 1 can of evaporated goats milk.
5. You need 1 tbsp of tomato paste.
6. Prepare 1 of small sweet onion.
7. Prepare 4 cloves of garlic.
8. You need 1 tsp of finely chopped fresh rosemary.
9. You need 2 tbsp of nutritional yeast.
10. Prepare 1 tsp of sazon seasoning.
11. You need of Grated Parmesan Cheese.

Yellow Squash and Zucchini Gratin This gratin is the perfect way to use up an abundance of summer squash. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. In a large bowl, combine the potatoes, butternut squash and acorn squash. Transfer to the prepared baking dish.

Squash Gratin instructions

1. Preheat oven to 385°.
2. In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft..
3. Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast..
4. Simmer for 10 minutes and remove from heat..
5. Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering..
6. Pour the sauce into a bowl to use later..
7. Layer the squash and potatoes in the cast iron skillet alternating as you go..
8. Dust the squash with sazon seasoning..
9. Once the skillet is full evenly pour the sauce across the top..
10. Cover with foil and bake for 1 hour..
11. After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes..
12. Let cool and dig in!.

Yet, again and again I always come back to the humble gratin. This version is filled with layers of yellow and green squash, complemented with the subtle aroma of lemon and thyme, and topped with a crunchy mixture of panko and Parmesan. It's the kind of light side that deserves a place on your summertime table from brunch through dinner. Spoon the squash mixture into the prepared baking dish and smooth the top, making sure all of the squash slices are laid flat. Pour the cream over the mixture.