Judi’s Recipe — Week #22

Hello, and welcome to the definite end of summer! It was pretty bitter this weekend. So, we all need something hot to snuggle up with – aside from our significant others, of course! So, here’s a nice recipe for a toasty gratin made with any of the winter squashes. Butternut or acorn are just fine. Even spaghetti squash works.

3 lbs winter squash (like 1 large butternut or two acorns), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
¼ cup bread crumbs
½ cup finely chopped fresh parsley
1 TBS fresh thyme leaves
Salt and freshly ground pepper
3 TBS extra virgin olive oil

1. Preheat the oven to 375 degrees.
2. Oil a 3-quart baking or gratin dish with olive oil.
3. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish.
4. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

HELPFUL HINT: You can get most of the prep work – the dicing of the squash – done a day before you make this. It can even be made ahead and reheated at meal time. It will keep for a few days in the refrigerator.
ONE MORE HELPFUL HINT: I love to ad cheese to this dish. You can add any shredded semi-soft or hard cheese, like mozzarella, cheddar or swiss, to the mix. I like to sprinkle the top with grated parmesan or percorino just before serving.