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Friday, November 8, 2013

Squash Gratin? Pass a Fork!

Friday is here and we are close to the weekend! Let the baking and sleeping in commence! But before we do, let's hunker down, away from the chilly night air, and have a warm, healthy, vegetarian meal. Tonight's dish will keep you warm and toasty while filling you up with a good serving of protein and carbs (don't be afraid - these are the right kind of carbs). I recently purchased a few jars of Williams-Sonoma squash (I'm like a squirrel...I am storing them away for winter) and used 2 cups in my gratin. Perfectly seasoned and ready to go! No need to wait for a butternut squash to roast in the oven if you're short on time! They should pay me for these promos...and now, on with the yumminess!

Winter Squash Gratin
Martha Rose Shulman

  • 1 1/2 pounds winter squash of your choice
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced fresh sage
  • 3 eggs
  • 1/2 cup low-fat milk
  • 2 ounces Gruyère cheese, grated (1/2 cup)
  • Salt and freshly ground pepper to taste
  • 1 ounce Parmesan cheese, grated (1/4 cup)
  1. Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
  2. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
  3. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
  4. Cheesy slices
  5. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Yield: Serves 4 to 6
Advance preparation: You can make this up to a day ahead and reheat in a low oven.


  1. Oh my gosh, this looks delicious, Lizzy Bee! I must try this one!

  2. It's easy and soooo delicious! It tastes creamy without any cream and it's actual very healthy! :)