Easiest Way to Cook Delicious Squash Gratin

Squash Gratin. Heat olive oil in a large skillet over medium heat. Season with garlic powder, salt, and pepper. Stir milk and butter into the skillet.

This gratin is the perfect way to use up an abundance of summer squash. Freeze option: Before adding cheese, cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. You can cook Squash Gratin using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Squash Gratin

1. Prepare 1 of delicata squash.
2. You need 1/2 of butternut squash.
3. You need 2 of Yukon gold potatoes.
4. It's 1 can of evaporated goats milk.
5. It's 1 tbsp of tomato paste.
6. It's 1 of small sweet onion.
7. It's 4 cloves of garlic.
8. It's 1 tsp of finely chopped fresh rosemary.
9. You need 2 tbsp of nutritional yeast.
10. It's 1 tsp of sazon seasoning.
11. You need of Grated Parmesan Cheese.

In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Add the shallots and cook, stirring. Stir in cream, thyme, and salt and pepper and let cook until starting to thicken. The ingredient list now reflects the servings specified.

Squash Gratin step by step

1. Preheat oven to 385°.
2. In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft..
3. Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast..
4. Simmer for 10 minutes and remove from heat..
5. Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering..
6. Pour the sauce into a bowl to use later..
7. Layer the squash and potatoes in the cast iron skillet alternating as you go..
8. Dust the squash with sazon seasoning..
9. Once the skillet is full evenly pour the sauce across the top..
10. Cover with foil and bake for 1 hour..
11. After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes..
12. Let cool and dig in!.

In a large skillet, melt the butter. Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon. Mix well and place in the casserole dish. Remove from heat; stir in parsley, salt, thyme, and pepper. Add rice, Gruyère, and eggs to squash mixture, stirring until well combined.