Monday, November 14, 2016

Roasted Butternut Squash & Cauliflower Gratin


Who doesn't love a gratin?

Anything with buttery breadcrumbs baked on top and gooey cheese & cream inside is the best.

However.....I do not want cheese and sauce on my roasted veggies! I love the taste of the butternut squash and the cauliflower on their own.
I want to TASTE my food.....so, I made a gratin with only a parmesan crumb topping.

No adulterated vegetables here, just deliciousness.

And think of the calories I saved us without all that yummy cheese and cream. :)

This dish is super rich without all the fat.....it's the perfect side dish for the holidays.

Make it.


Roasted Butternut Squash & Cauliflower Gratin:

1 head of cauliflower, cut up into small florets
1 large butternut squash, cut into small cubes (about 2 cups)
olive oil and kosher salt
1 tbsp of piment d'espelette (you can also used pimenton, a Spanish smoked paprika)
1 small red onion, sliced
2 garlic cloves, smashed
1/2 cup of freshly grated Parmigiano Reggiano cheese
1/2 cup of panko (Japanese breadcrumbs)
black pepper
handful of chopped scallions

Lay the squash and cauliflower on a sheet pan and drizzle w/ olive oil and a sprinkle of kosher salt.
Add the tbsp of smoked paprika and toss.


Roast in a 375F oven for 20-30 minutes, turning the vegetables once.

While the veggies are roasting, heat some olive oil in a skillet and saute the red onion slices w/ the smashed garlic cloves until wilted and soft.

Make the breadcrumb mixture. In a bowl, add the panko with the cheese and scallions and drizzle about 2-3 tablespoons of olive oil to make the crumbs moist. This is your topping.


Once the vegetables are done, transfer them to a gratin dish (I did not butter my dish, because there was enough oil in the vegetables). Add in the onions and garlic and mix together. Season w/ black pepper.


Spoon the cheese crumb mixture over the top patting it into the vegetables.
You can make the dish up to this point and refrigerate until ready to bake.

When ready to serve, put in a 375F oven, uncovered and bake for 20 minutes until crumb topping is nice and golden crispy.


DELICIOUS!!!

1 comment:

Sam Hoffer / My Carolina Kitchen said...

Healthy and beautiful - what more could you want on your Thanksgiving table.
Sam