2013 – Gluten Free Living

Butternut Squash and Pear Gratin is another amazing gluten free recipe and just in time for the holidays! I LOVED this savory butternut squash dish filled with sliced pears, leeks, green onions, seasoned with thyme, and loaded with Fontina and Parmesan cheeses on top.

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It’s incredibly tasty and mouthwatering, incredibly easy, and an incredibly excellent recipe for you to try out during the holidays. The nice thing about this recipe is it’s very low in calories (which is really  helpful around this time of year). It makes a terrific side dish or you can make it for Meatless Mondays.

The only difficult thing about this recipe is peeling the butternut squash and I usually do that with a vegetable peeler. I peeled my pears because the skins didn’t look pretty, but normally I would have left them on for more fiber.

Did I mention this is really a healthy recipe? No sugar, no high fructose corn syrup, no canned soups, no genetically modified wheat flour (sorry, for getting on my soap box), and no trans-fats! It does use a little olive oil and dairy (cheeses). For those of you who need to stick to a vegan diet, substitute vegan cheese.

This dish has a lighter touch than most heavy holiday casserole recipes, and the savory taste of the thyme and cheeses make it all work together wonderfully. If you’re in the mood for delicious holiday fare, or want a tasty casserole for regular meals or company entertaining, then please consider this scrumptious option when you’re making out your holiday meal plans. You won’t be sorry you didn’t gain that extra five pounds, either! 🙂

It takes about 15 minutes to prepare this dish and then pop it into the oven for an hour with your main course or other sides. Butternut Squash and Pear Gratin is a savory, yet lightly sweet, casserole–not because of any added sugar or honey, but just because of the sweetness of the pears and the butternut squash itself. This is also a great way to use up garden squash. You better collect this recipe. You’ll want to make it very soon!

We loved the taste of Butternut Squash and Pear Gratin.

Here’s a look at the inside of the casserole. Butternut Squash and pears really work well with the onions, leeks, thyme and cheeses.

Here’s a serving of Butternut Squash and Pear Gratin. Garnish your servings with more fresh thyme if desired. I love the taste of thyme but kept the recipe modest at only a tablespoon. You can always add more if you like it.

Here’s what I did.

Peel butternut squash with a vegetable peeler. Cut in 3/4″ slices and remove seeds. Cube butternut squash.

Quarter three pears. Remove cores and slice down. Leave the skin on or off–your preference. If you have red pears that will add nice color to the dish.

Dice up one leek. Leeks add such a wonderful flavor to casseroles and soups. Don’t leave it out!

Add green onions.

Sprinkle generously with salt and pepper.

Sprinkle with thyme. Use as much as you like.

Drizzle olive oil over the casserole

Sprinkle with Fontina cheese.

Sprinkle with Parmesan cheese. Cover casserole with foil so the cheese doesn’t burn, brown, or dry out while baking. Bake at 400 for about an hour.

Here’s Butternut Squash and Pear Gratin fresh out of the oven. Doesn’t it look lovely?

I served this casserole with a chicken dish, but this would go well with steak, pork roast, and especially turkey!

If you like butternut squash and you like pears, you will love the savory, lightly sweet taste of this casserole.

Here’s the recipe.

BUTTERNUT SQUASH AND PEAR GRATIN

(Recipe inspired by Recipe.com {Eating Well})

Butternut Squash and Pear Gratin

Teresa Ambra

Butternut Squash and Pear Gratin is absolutely marvelous. This butternut squash dish includes pears, leeks, green onions, thyme, and Fontina and Parmesan cheeses. Butternut Squash and pears pair beautifully with parmesan and fontina cheeses providing a sweet and savory combination that's irresistible. It's a fantastic side dish for holidays like Thanksgiving, Christmas or Easter. Healthy, low calorie, and gluten free.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish, Vegetable/Casserole

Cuisine American

Servings 15

Calories 97 kcal

Equipment

• 1 9x13" glass baking dish
• 1 sharp knife to cut and pare vegetables
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 large butternut squash cubed
• 3 bartlett pears peeled and sliced
• 1 leek green top removed, washed thoroughly and diced
• 3 green onion diced
• 1 tsp. freshly ground salt and pepper
• 1 tbsp. fresh thyme
• 2 tbsp. olive oil
• 1/2 cup fontina cheese
• 1/2-2/3 cup freshly grated Parmesan cheese

Instructions

 

• Peel butternut squash and remove seeds.
• Cut down into cubes and place in a 9x13” glass baking dish that has been sprayed with cooking spray.
• Quarter pears. Remove cores and peel, if desired.
• Slice pears and layer over top of the butternut squash.
• Add diced leek and green onion.
• Sprinkle with salt, pepper, and fresh thyme leaves.
• Drizzle with olive oil.
• Sprinkle both cheeses over top.
• Cover with foil and bake about 1 hour at 400°.
• Remove foil and serve.
• Garnish with fresh thyme leaves if desired.

Notes

NOTE: You can leave the pears unpeeled, if desired.

 

Recipe inspired by Recipe.com {Eating Well}

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 97kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 226mgPotassium: 244mgFiber: 2gSugar: 5gVitamin A: 5564IUVitamin C: 15mgCalcium: 90mgIron: 1mg

Keyword butternut squash, casserole, gluten free, pears, side dish, vegetable

Tried this recipe?Let us know how it was!

Each mouthful of this delicious casserole is filled with marvelous flavor. Butternut Squash and Pear Gratin is healthy, low calorie and gluten free. This would make a great addition to your holiday menu.

Time to eat!

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Butternut Squash and Pear Gratin

Teresa Ambra

Butternut Squash and Pear Gratin is absolutely marvelous. This butternut squash dish includes pears, leeks, green onions, thyme, and Fontina and Parmesan cheeses. Butternut Squash and pears pair beautifully with parmesan and fontina cheeses providing a sweet and savory combination that’s irresistible. It’s a fantastic side dish for holidays like Thanksgiving, Christmas or Easter. Healthy, low calorie, and gluten free.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish, Vegetable/Casserole

Cuisine American

Servings 15

Calories 97 kcal

Equipment

• 1 9×13" glass baking dish
• 1 sharp knife to cut and pare vegetables
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 large butternut squash cubed
• 3 bartlett pears peeled and sliced
• 1 leek green top removed, washed thoroughly and diced
• 3 green onion diced
• 1 tsp. freshly ground salt and pepper
• 1 tbsp. fresh thyme
• 2 tbsp. olive oil
• 1/2 cup fontina cheese
• 1/2-2/3 cup freshly grated Parmesan cheese

Instructions

 

• Peel butternut squash and remove seeds.
• Cut down into cubes and place in a 9×13” glass baking dish that has been sprayed with cooking spray.
• Quarter pears. Remove cores and peel, if desired.
• Slice pears and layer over top of the butternut squash.
• Add diced leek and green onion.
• Sprinkle with salt, pepper, and fresh thyme leaves.
• Drizzle with olive oil.
• Sprinkle both cheeses over top.
• Cover with foil and bake about 1 hour at 400°.
• Remove foil and serve.
• Garnish with fresh thyme leaves if desired.

Notes

NOTE: You can leave the pears unpeeled, if desired.

 

Recipe inspired by Recipe.com {Eating Well}

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 97kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 226mgPotassium: 244mgFiber: 2gSugar: 5gVitamin A: 5564IUVitamin C: 15mgCalcium: 90mgIron: 1mg

Keyword butternut squash, casserole, gluten free, pears, side dish, vegetable

Tried this recipe?Let us know how it was!