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Butternut Squash: Butternut Squash Gratin

Source of Recipe

Eating Well, November 1997


List of Ingredients


3 cups torn day-old country-style bread
3/4 pound butternut squash
2 tablespoons olive oil
1 leek, washed, cut 2" lengths and julienne
1 large clov garlic -- minced
2 teaspoons chopped fresh thyme
1 large egg -- lightly beaten
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Recipe

Preheat oven to 350ºF. Lightly oil a 2-quart shallow baking dish. In a large bowl, cover bread with hot water and let stand until softened, 3 to 5 minutes. Drain and set aside. Peel, seed and coarsely grate squash. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add leek and cook, stirring, until softened, 3 to 4 minutes. Add garlic, thyme and grated squash; cook, stirring occasionally, for 3 minutes. Let cool slightly.

Transfer squash mixture to a large bowl. Add egg, ricotta, Parmesan, parsley, salt, pepper and reserved bread; stir to combine. Spread squash mixture evenly in prepared baking dish. Drizzle with remaining 1 tablespoon oil. Bake, uncovered, for 35 minutes, until slightly puffed and beginning to brown at the edges. Serves 6.