Email to Rob Swift      

Recipe Categories: robswift's HOME PAGEBeef BREAKFAST Pork POULTRY VEGETABLES

Musquee de Provence Squash Gratin With T




Source of Recipe


S.F. Chronicle






Recipe Introduction


In Provence, this is a favorite wintertime dish, appearing on restaurant menus as well as on the family table.
Serves 4





List of Ingredients



• 1 1/2 tablespoons butter
  
• 3 pounds Musquee de Provence or other fine-fleshed winter squash, seeded, and cut into 2-inch-thick wedges
  
• 2 tablespoons extra virgin olive oil
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 teaspoon freshly grated nutmeg
  
• 1/2 cup creme fraiche
  
• 1 1/2 tablespoons grated Parmesan
  
• 1 1/2 tablespoons grated Gruyere
  






Instructions



1. Preheat oven to 350°.
   
2. Grease a baking dish with 1/2 tablespoon of the butter.
   
3. Rub the squash all over with olive oil. Place on a baking sheet and bake until tender, about 1 1/2 hours. Remove from the oven, scoop out the flesh and discard the skin. Put the flesh in a bowl with the salt, pepper, nutmeg and creme fraiche. Mix well.
   
4. Spread the squash in the baking dish, sprinkle the top with the cheeses and dot with the remaining butter.
   
5. Bake until the top is slightly golden and the squash is bubbling at the edges, about 15 minutes.
   



RECIPE CONTINUES

PREV SECTION | NEXT SECTION