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
Serves 6

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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6 Responses to Recipe of the Week: Summer Squash Gratin

  1. Amy-Sue says:

    Yum! Love summer squash. Must grow some in my garden next year.

  2. Shelly says:

    I’ve got a TON of squash. I’m looking forward to trying this recipe.

  3. Amanda says:

    Looks delicious! I’ve been meaning to try Ina Garten’s zuchhini gratin dish (, and this recipe will be on my list too. Thanks Erin!

  4. This Meal Makeover Mom is drooling, not gasping! Looks yummy and I might just have to make it. Believe it or not, dietitians sometimes let their hair down and enjoy a bit of butter and cheese… Happy mid Summer!

  5. Beth says:

    Saw this and decided I had to make it, since I have patty pans, yellow squash and an 8 ball squash sitting on my counter. I’ll let you know how it turns out and what the response is. Thanks for the recipe.

  6. Erin says:

    @Beth, let me know how you liked it. I loved!! Even the leftovers the next day were quite yummy.