When fall comes, this is one of the first meals I make. I feel fortunate to have a good market where I can go and fill my trunk with a variety of squash from one of my favorite growers. Everyone calls her the “potato lady” because she grows many varieties of potatoes, but I call her the “squash lady.” This gratin is nice served with wild rice, salad, and fresh bread.
SERVES: 4
INGREDIENTS:
- 1 medium butternut squash
- olive oil for brushing squash
- salt and pepper
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 cups halved and sliced leeks
- 1 red bell pepper, julienned
- 3 cups sliced mushrooms (wild mushrooms are great if available)
- 6 to 8 tomatoes, sliced
- salt to taste
- 1/4 cup chopped fresh herbs (a mixture of any of these: basil, marjoram, parsley, rosemary, thyme, mint, sage)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup roasted walnuts
- 1 cup grated Gruyere or soy cheese
INSTRUCTIONS:
- Peel butternut squash and slice it into 1/4- to 1/2-inch strips.
- Lightly brush the strips with olive oil, then sprinkle with salt and pepper.
- Bake the squash on a cookie sheet at 375°F for about 15 minutes, or until almost tender.
- Saute minced garlic, sliced leeks, and julienned red bell pepper in 1/2 tablespoon olive oil for 5 minutes over medium heat. Set aside.
- Saute sliced mushrooms in 1 1/2 tablespoons olive oil over medium heat for 5 minutes or until golden brown, stirring frequently. Lightly salt. Set aside.
- Layer the baked squash, mushrooms, leek-pepper garlic mixture, sliced tomatoes, chopped fresh herbs, salt, pepper, roasted walnuts, and grated Gruyere or soy cheese in a baking dish (approximately 8 x 11) in that order.
- Preheat oven to 350°F. Bake the dish covered for 30 minutes and then uncovered for 10 minutes.
- Serve hot.
