It sounds delicious to me just as it is written. Why would you need to roast the squash ahead of time? I mean it is already being first sauteed and then roasted for 45 minutes in the recipe. As long as the cubes are the 1/2 inch size I wouldn't think you would need to cook it more.
Joann

I think I would roast it early in the day and then, just have to warm it. Just a timing thing, that's all!

The 2 cups of grated cheese sound like an off note to me....
And for sure you don't need that teaspoon of sugar....the squash and onions provide enough sugar to caramelize anything!
I would sautee the onions and squash in the butter, put into baking dish, cover and bake the 45 minutes ( which will pretty make it all mush).
Refrigerate and top with crumbs...seasoned ( we'll talk about that!) anc instead of the cheese, pour about 1/2 a cup of heavy cream over the onions ands quash before adding the crumbs.
There's way too much stuff going on there.....you've got onion ands quash....and sharp cheese....which to my mind pertty well dominated most things but for hot peppers, and you have 1 1/2 TABLESPOONS of chopped fresh Rosemary?? I find rosemary a very dominate herb and fresh is especially so!!
I would skip the cheese.....just doesn't go to me with the sweet squash and onions, ...add some heavy cream instead....and cut that Rosemary back to perhaps 1 teaspoon...maybe less.
I have a 3 pound -pork loin in the oven....with a big onion sliced, 2 apples, salt and pepper and a sprig of Rosemary which might make 1 tablespoon chopped....and I am smelling onions and Rosemary...and I won't incorporate the rosemary into the sauce....it's just for roasting flavor. Rosemary is a BIG herb!
Try it my way....it won't be bad...but all that cheese? EEH..? I don't think so...I could be wrong....but....?
Linda C

Running now, but ask Sharon/chase. She has a recipe that's very similar but I don't recall cheddar cheese.

I'm not sure about the cheese, either. There's lots of onions and so maybe it would be good, but it seems like the squash would get lost. I make a casserole of sweet potatoes layered with caramelized onions and topped with butter and a bit of brown sugar and I can't imagine that with cheese. I could see the cream, though, and the herbs sound good.

Personally, I don't like sweet squash dishes. The kind with sugar, syrup, marshmallows...what have you.

I prefer savory, so I think your recipe sounds good! Let us know what you think once you try it.

Here is one I made Thursday night as a side to go along with SharonCB's Bourbon Pork Tenderloin. It's very rich, so I could not see serving it as a main dish, but it makes an excellent side. And it's even better the next day!

Roasted Butternut Squash, Rosemary, and Garlic Lasagne
Courtesy Gourmet Magazine

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt

Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.

Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Garnish each serving with rosemary.
6 servings as a main course

Linda

Like many, if not most, of the recipes posted here this recipe has a long ingredient list. There might be virtue in the nuances achieved that way, but it is not my style. I suppose my philosophy of cooking is based on my first influence, James Beard, whose approach was to use good ingredients and do little to them. I suppose there is a reason for each ingredient in those lengthy recipes, but I doubt I could detect the effect of each one in the final product. Maybe I should come to your house for a tasting, just to be sure.

Method, on the other hand, is of utmost importance to me. I believe that, if the dish were composed only of squash, butter and salt and pepper, it could be superb. That can achieved by understanding the food, having a clear idea of the result being aimed at and careful attention to cooking procedures. Those are difficult to put down on paper. I have great respect for cookbook authors who can do that.

It would be interesting sometime if we could have a deep, lengthy discussion of different approaches to cooking. I wonder what issues would arise. There seems to be a division between those who bake and those who cook savory dishes, for instance (not that we all don't do some of each). I think I have heard that. Have you? So, do the bakers have a different approach to savory foods than the savory specialists? That's the sort of question I find interesting.

I don't intend to hi-jack this thread. It just got me thinking along those lines. If anyone is inclined to follow up with what may turn into a long discussion, let's start a thread for that.

Jim

Jim, it might be a long trip, but you are welcome to join us!! LindaC, as usual I think you hit the nail on the head. I want to like the idea, but am not sure. The reviews (and there were over 70) were good to great!

Linda (doucanoe), that lasagna sounds devine.I think that is for another night for sure.

Since there are only 4 of us for dinner (well Chance is here but doubt she will try this) I think I will do the recipe but half it. And I will reduce the rosemary, I noticed it too.

I will report back on it tomorrow night!

stay tuned.

Probably the things that I make that have the longest list of ingredients are soups, now that I think of it. Cheese and winter squash don't mesh in my mind but I would certainly try it!

When we were living in Holland, I really missed winter squash. The Dutch don't eat it. I could sometimes find butternut squash along with "pompoen" (pumpkin) in the fruit section, but the skin was bitter after roasting for some reason. Who knows what it was sprayed with? In the fall, there were all kinds of winter squash for sale at garden centers but it was for decoration and I never trusted it as far as being consumable.

So I am really enjoying winter squash now that we're back in America. The Europeans don't know what they're missing!!

seagrass

Despite what I said as I theorized, if I were served this dish I would honestly enjoy it. But it's tomorrow night and wherever you live in Canada is probably too far for me to get there by then. Thanks anyway for the invitation. (Oh, that's right, I invited myself). Thanks for accepting the invitation I gave myself, but I'll have to take a rain check this time.

Jim

I have made both a squash and sweet potato gratin with a diary sauce, and haven't liked either of them. Squash and cheese/cream just don't do it for me. I like squash with spinach and tomato though, and did make a layered dish with sauteed acorn squash and stewed tomatoes, then baked to thicken like a gratin, and that was good. Peeling acorn squash was a royal pain though!

My sister and I thought it was good. (our dh's are not squash lovers to start with) I halved the recipe, used homemade breadcrumbs, and just a little rosemary (next time might try thyme instead). The cheese was very understated and I use a sharp white cheddar, go figure.

I think this was a great alternative to a sweet side dish and would definitely make again for a more appreciative crowd.

janet

Janet,

Something else you might enjoy as a savory squash side dish...is butternut bread pudding. I make a standard egg custard but without all of the sugar (I use about 1/4 cup for 4 cups of milk). Then, make your standard bread pudding but at the last minute before baking fold in roasted butternut squash cubes, diced cooked bacon, & diced raw peeled apples. Top with buttered bread crumbs & minced fresh thyme & bake for about 45 minutes. Delicious & freezes well.

/tricia

Tricia, tell me a bit more....

Do you make it to the end and then freeze it?

What type of bread do you use?

Can you be more specific about the custard? I have only made one bread pudding and it was with sweet bread (a Finnish coffee bread)and maple syrup.

Thanks in advance, it sounds amazing!

I bought two small butternut squash yesterday at the farmers market to make that gratin recipe. I also want to try the lasagna and now the bread pudding sounds wonderful. I will need to buy more squash!
Please post the whole recipe for those who have never made a bread pudding( me) thanks

Sure Janet...

I don't really measure for bread puddings but here's the general idea.

SAVORY BUTTERNUT SQUASH, APPLE, & BACON BREAD PUDDING

Excellent served with pork loin or chops, also delicious as a brunch selection.

Ingredients:

2 Butternut Squash (Washed, Peeled, & Diced into 1" Cubes)
1 Tablespoon Olive Oil
5 Large Eggs
3 Cups Milk
Fresh Sage (4-6 Leaves, Finely Minced)
½ Teaspoon Cumin
2 Teaspoons Fresh Thyme (leaves stripped & Minced)
½ Teaspoon Salt
1 Teaspoon Black Pepper
6-7 Slices Day-Old White Bread, Crusts Removed & Cut into 1" Cubes
1 Granny Smith Apple, Peeled, Cored, & Diced into ½" Cubes
5 Slices Bacon, Cooked until crispy, & Crumbled

1.) Pre-heat oven to 400 degrees.

2.) Wash, peel, & dice into 1" cubes the squash. Place squash cubes into medium-sized bowl & toss with the 1 Tablespoon Olive Oil. Place cubes on a lightly oiled baking sheet. Roast until just barely fork tender, about 30-40 minutes. When roasted, remove the baking sheet from the oven & allow to cool on the baking sheet for about 30 minutes.

3.) While the squash is roasting, in a large mixing bowl beat the eggs until they turn a light yellow. Add the milk, sage, cumin, thyme, salt, & pepper. Beat until the eggs, milk, & spices are well blended.

4.) Add the bread cubes to the egg/milk mixture & using a wooden spoon gently push the bread cubes down into the egg/milk mixture to evenly coat all of the cubes with liquid. Cover the bowl with plastic wrap & refrigerate until the squash is roasted & thoroughly cool.

5.) Fry the bacon until crisp. Allow to drain on paper towels. When cool enough to handle, crumble the bacon. Place the bacon in a small dish, cover, & refrigerate until needed.

6.) When the sweet potatoes are thoroughly cool, reheat the oven to 350 degrees.

7.) Remove the egg/milk/bread mixture from the refrigerator & add the sweet potato cubes. Gently fold to evenly distribute.

8.) Peel, core, & dice the Granny Smith apple into ½" cubes. Add the apple cubes to the mixture & gently fold to incorporate.

9.) Pour the mixture into greased 9"x12" oven-proof baking dish & spread the mixture around the pan to evenly distribute. Top with the crumbled bacon. You can also top with buttered bread crumbs mixed with the bacon.

10.) Bake in a bain marie at 350 degrees for 45-50 minutes, or until a dinner knife inserted about 1" from the center comes out clean.

11.) Allow to cool & set for five minutes before serving.

Yield: 8 Servings

/tricia
PS I freeze after baking. Works great & reheats very well.

Tricia, that looks so easy and good. I know you have mentioned making that before but I cannot remember if you gave such specific instructions. I will have to try that soon.

I just grilled some butternut squash and it was so good. This is the third year I have had a winter CSA and we get a LOT of butternut squash. Other it to waffles and other baked goods or soups we are not huge squash eaters. Well We kept eating more and more of this. I just peeled it, cut in half, scooped out the seeds, sliced it into 1/4 inch thick slices, the tossed it with EVOO, Kosher salt, FGBP and crumbled on a very light dusting of dried herbs. Then I threw it in a veggie grilling basket that I shook every once in a while until it was tender. YUM!!

-Robin

.....and there is even bacon in it! Sounds really good. I think I might have a dinner party just for this in a few weeks.
Tricia, have you ever pre roasted the squash and then just diced it?

Robin what is FGBP? That sounds good and easy!
thanks

TYPO ALERT!!!

I typed "2 Butternut Squash"...

It should be "2 Cups Butternut Squash" (roasted & diced)!

Sorry,

/t

tricia in the instructions of the recipe you just posted you reference sweet potatoes. Can I safely assume that you meant squash as there are no sweet potatoes in the ingredients list?
I hope to make it this week end. anything with bacon!

FGBP is fresh ground black pepper. Sorry I was being lazy.

-R

Chancesmom- I made the butternut squash gratin tonight and it was a big hit! We had it with a rotesserie chicken that I bought and a tossed salad.My DD suggested it would be good for Thanksgiving and my DS vegetarian really liked it too.
Next butternut squash I get at the farmers market will either end up as the lasagna recipe here on this thread or in ravioli its a toss up!

cooperbailey,

Sorry, I make the same recipe using both butternut squash & sweet potatoes. I saved my recipe using sweet potatoes & thought I'd made all the changes...missed one! It's great with either one.

/t