Butternut Squash Gratin with Gremolata and Golden Raisins
Butternut Squash Gratin with Gremolata and Golden Raisins
6 servings
Gremolata isn't an ingredient; the word refers to the simple mixture of bread crumbs, parsley, lemon zest and garlic that's used in the recipe. Overall, this rates as a very healthy side dish.
Ingredients:
1/4 cup golden raisins
1 cup chopped fresh parsley
1 tablespoon grated lemon zest
2 cloves garlic, very finely chopped
3 teaspoons olive oil
2 large leeks, cleaned and sliced (about 3 cups)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small butternut squash (about 1 pound), peeled, seeded and sliced 1/4 inch thick
1 1/2 cups fresh breadcrumbs (see Test Kitchen Tip)
Instructions:
1. Preheat oven to 4000F. Lightly oil a 11/2-quart gratin dish or other shallow baking dish, or coat it with nonstick cooking spray.
2. Plump raisins in hot water for 10 minutes. Drain and put in a food processor fitted with steel blade. Add parsley, lemon zest, and garlic and pulse 3 to 4 times, until the mixture begins to form a rough paste; set aside.
3. In a nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add leeks and cook, stirring occasionally, until the leeks are limp, about 5 minutes. Season with salt and pepper and set aside.
4. Arrange half of the squash slices in the prepared dish. Cover with the leeks and half of the raisin/parsley mixture. Layer the remaining squash over the top. Cover tightly with aluminum foil and bake for about 1 hour, or until the squash is very tender.
5. Combine breadcrumbs with the remaining raisin/parsley mixture and sprinkle over the squash. Drizzle with the remaining 1 teaspoon olive oil and bake, uncovered, for 10 to 15 minutes longer, or until the top is golden.
Test Kitchen Tip:
Do not confuse fresh breadcrumbs with commercially prepared dry crumbs. If dry breadcrumbs are substituted for fresh ones, they may absorb too much liquid and the final dish will be unappealing and dry. To make fresh breadcrumbs: Tear fresh or day-old bread into pieces (it is not necessary to remove crust) and whirl in a food processor or blender until coarse, even-sized crumbs form. Three ounces (about 3 slices) of bread makes about 1 cup crumbs. Store fresh breadcrumbs in a plastic bag in the freezer.
Nutritional Information:
Per serving:
125 calories
3 g total fat (1 g sat)
0 mg cholesterol
25 g carbohydrate
3 g protein
3 g fiber
429 mg sodium
6 servings
Gremolata isn't an ingredient; the word refers to the simple mixture of bread crumbs, parsley, lemon zest and garlic that's used in the recipe. Overall, this rates as a very healthy side dish.
Ingredients:
1/4 cup golden raisins
1 cup chopped fresh parsley
1 tablespoon grated lemon zest
2 cloves garlic, very finely chopped
3 teaspoons olive oil
2 large leeks, cleaned and sliced (about 3 cups)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small butternut squash (about 1 pound), peeled, seeded and sliced 1/4 inch thick
1 1/2 cups fresh breadcrumbs (see Test Kitchen Tip)
Instructions:
1. Preheat oven to 4000F. Lightly oil a 11/2-quart gratin dish or other shallow baking dish, or coat it with nonstick cooking spray.
2. Plump raisins in hot water for 10 minutes. Drain and put in a food processor fitted with steel blade. Add parsley, lemon zest, and garlic and pulse 3 to 4 times, until the mixture begins to form a rough paste; set aside.
3. In a nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add leeks and cook, stirring occasionally, until the leeks are limp, about 5 minutes. Season with salt and pepper and set aside.
4. Arrange half of the squash slices in the prepared dish. Cover with the leeks and half of the raisin/parsley mixture. Layer the remaining squash over the top. Cover tightly with aluminum foil and bake for about 1 hour, or until the squash is very tender.
5. Combine breadcrumbs with the remaining raisin/parsley mixture and sprinkle over the squash. Drizzle with the remaining 1 teaspoon olive oil and bake, uncovered, for 10 to 15 minutes longer, or until the top is golden.
Test Kitchen Tip:
Do not confuse fresh breadcrumbs with commercially prepared dry crumbs. If dry breadcrumbs are substituted for fresh ones, they may absorb too much liquid and the final dish will be unappealing and dry. To make fresh breadcrumbs: Tear fresh or day-old bread into pieces (it is not necessary to remove crust) and whirl in a food processor or blender until coarse, even-sized crumbs form. Three ounces (about 3 slices) of bread makes about 1 cup crumbs. Store fresh breadcrumbs in a plastic bag in the freezer.
Nutritional Information:
Per serving:
125 calories
3 g total fat (1 g sat)
0 mg cholesterol
25 g carbohydrate
3 g protein
3 g fiber
429 mg sodium
posted by Mater at 10:34 AM
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