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Lilly’s Table

 
 
Roasted Garlic & Mizuna Salad
Roasted Squash Puree
© Lillys-Table.com Photo of Amaretti Squash Gratin
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Amaretti Squash Gratin

from Amaretti Squash Gratin with Roasted Garlic Mizuna Salad, the Week of December 27, 2015.
View the previous or next recipe for this meal.

Italian amaretti cookies are crushed and blended into this simple squash gratin to create a slightly sweet, totally savory gratin that I personally am a tad addicted to. Or at least, I find myself eating more and more when it is gracing our table. Serve it as the main show or as a side dish for fancy meal. Roast the squash in advance or even use roasted canned squash instead. Make this dairy free by skipping the cheese and grease the pan with your preferred oil. The cookies are naturally gluten-free.

Ingredients

  • 2 cups winter squash, pureed
  • 8 amaretti cookies, more or less
  • 2 tablespoons butter, unsalted
  • 3 eggs, beaten slightly
  • 1 teaspoon salt
  • ½ cup swiss cheese, shredded, optional, skip for a gluten-free option

Serving Size: 4 People

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Preparation Instructions

If the squash is not yet roasted, start with this recipe. Puree and cool the squash before using in this recipe.

Preheat the oven to 375.

Place the cookies in a food processor and grind up. Alternatively, place in a plastic bag and roll or pound up the cookies into crumbs.

Butter up a small to medium baking dish.

Fold the cooled roasted squash with the eggs, half of the amaretti cookies and half of the cheese, if using.

Pour the mixture into the greased baking dish. Sprinkle the remaining cookies and cheese on top. Cover and bake for about 25-35 minutes until the center is hot to the touch. Remove the foil and bake for another 5-10 minutes until the top is golden and slightly crisp.