It’s that time of year, when the pattypan and straightneck squash are in abundance. Every week, there’s squash in the CSA pickup, so today I decided to try a new recipe. This one is from Joy of Cooking and it’s not low-fat by any standard (I’m sure the Meal Makeover Moms would gasp at the fat) but boy, it is tasty!
Summer Squash Gratin
Preheat oven to 350. Lightly butter a 10-inch gratin pan.
Steam until tender about 1.5 pounds of squash cut in 1/2 inch pieces.
Remove from heat and place in a medium bowl.
Cook in a small skillet until softened, 1/2 small white onion, finely diced with 1 TBSP butter
Add to the squash in the bowl, along with:
2/3 C Montery Jack or Swiss cheese, diced
1/3 C creme fraiche
2 TBSP grated parmesan cheese
1 TBSP white wine
1 tsp ground coriander
Salt and pepper to taste
Pour into the gratin dish. Top with 1/2 C breadcrumbs mixed with 1TBSP melted butter.
Bake until bubbly and golden, approximately 35 mins.
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