Winter Squash or Root Veggie Gratin

Hi,

The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.

This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.

Preheat oven for 400 degrees.

2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick

I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.

1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped

Cook the onion and garlic in the olive oil in a medium sized pot, until tender.

1 cup heavy cream
pinch of nutmeg

Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.

1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage

Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.

1/2 cup panko bread crumbs
1 cup grated Swiss cheese

Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.

This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.

Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.

Hugs,
Mameekosan