Winter Squash and Fennel Gratin

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Winter Squash & Fennel Gratin

Winter Squash and Fennel Gratin
2 lbs. butternut squash, peeled, seeded and cut into 1/2 -inch cubes (about 4 cups)
2 tbsp. water, divided
2 lbs. acorn squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
1 tbsp. butter
2 cups coarsely chopped fennel (anise), white bottom part only
1 cup chopped onion
1 cup diced Havarti cheese
1 (8- oz.) container mascarpone cheese (in our Deli)
Salt and freshly ground pepper

Prep: 20 minutes, Cook: about 45 minutes, Serves: 6 to 8

1. Preheat oven to 400°F and butter a 2-quart casserole dish. Place butternut squash and 1 tbsp. water in a large microwave-safe dish and cover tightly. Microwave on HIGH for 7 minutes or until squash is tender, stirring once; drain. Repeat with acorn squash and remaining water.

2. Melt butter in a large skillet over medium heat. Add fennel and onions; cook, stirring frequently, for about 10 minutes or until onion is tender. Remove from heat and stir in cheeses and squash; season to taste with salt and pepper. Transfer to prepared dish and bake for 20 minutes or until lightly browned and bubbly. 

Wine Suggestion
Chateau St. Jean Chardonnay
Nutritional Information:
(351 g): 370 calories, 11 g protein, 25 g total fat (14 g sat., 0 g trans), 31 g carbohydrate, 5 g fiber, 6 g sugar, 65 mg cholesterol, 240 mg sodium, 9 points


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This is delicious and colorful. The fennel adds a nice crunch. The leftovers reheated nicely--still as good a week later.

Comment Number: 807


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