I love the crispy and savory crust on top of the sweet broccoli and squash. This dish is gluten-free, thanks to Ian’s Gluten-Free Panko Breadcrumbs. Any vegetable or combination of vegetables will work well with this recipe, but choose your vegetables with similar densities or you’ll end up with mushy broccoli and hard carrots.
Winter Broccoli and Squash Gratin
Serves 4 as a vegetarian main dish or 6 as a side dish
- 1# butternut squash, chopped into 1″ chunks
- 3 C gluten-free panko breadcrumbs
- 2 heads of broccoli (about 1 ½ pounds) chopped into florets the same size as the squash
- ¾ C grated Parmesan cheese
- ¼ C EVOO
- ¼ C sour cream, whisked with 1T of cream or milk
- 3T capers
- 3 garlic cloves
Directions: Preheat oven to 400°. Lightly butter a 3-quart casserole dish. In a small bowl, combine the breadcrumbs, Parmesan cheese, capers, and EVOO. Over the top, grate the three cloves of garlic, using a fine grater, over the crumbs. Stir all ingredients and combine thoroughly.
Steam the butternut squash for 5 minutes or until just tender. Drain, and place in the casserole dish. Steam the broccoli for 5 minutes or until crisp tender, give them a cold water rinse, drain again, and add the broccoli to the squash in the casserole dish. Evenly spread the sour cream & cream mixture on top of the broccoli and squash. Sprinkle the breadcrumb mixture on top.
Bake (using the convection option if you have it) for 15 minutes or until golden brown. If your gratin is not brown after 15 minutes, broil on high for 3-5 minutes. Do not over bake.
After a day spent cleaning the yard and the house this was just what my husband and I needed. We ate this cheesy, comfort food by the warmth of our fireplace. It was comfort food on a fall evening. You can substitute gluten-free pasta, but I don’t recommend it – the pasta can get too mushy. Stick to regular Prince pasta and you can’t go wrong.
Ingredients for crumb crust:
- 1 sleeve of low-fat butter crackers (Nabisco, they’re crispier)
- 3T unsalted butter (Kerrygold), cut into 6 pieces
- 1t sea salt
Ingredients for cheese sauce and pasta:
- 1# elbow macaroni (I like the good old standby Prince brand)
- 5T unsalted butter (Kerrygold)
- 5T flour
- 3T dry mustard powder
- 1t sea salt
- 1t white pepper
- ½t cayenne pepper (or more)
- 5C whole milk
- 8oz. Monterey Jack cheese, shredded (I like Cabot)
- 8oz. cheddar cheese, shredded (Kerrygold or Cabot extra sharp)
- ½ of an organic butternut squash, cubed, about 3-4cups
Directions for crumb topping: Put the crackers in a baggy and using a meat tenderizer mallet, crush the crackers into crumbs. Melt the butter and set aside. In a small bowl, add the cracker crumbs and melted butter. Stir to combine. Set aside.
Directions for the cheese sauce and pasta: Preheat oven to 400°.
Steam the cubed butternut squash for 3-5 minutes until barely tender. It will continue to cook in the oven so don’t overcook it.
Boil the pasta just shy of al denté. Drain and set aside.
In a large pot, melt the butter over medium-high heat and add the flour, dry mustard, and cayenne. Whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about one minute. Gradually which in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Add the salt and pepper. Turn heat off and whisk in the cheeses until melted. Add the cooked pasta and butternut squash. Stir to combine. Taste and adjust seasoning.
Pour into a 3-quart casserole dish. Top with the crumbs. Bake on the top rack for 15 minutes until the topping is browned. Garnish with fresh parsley sprinkled on top.