Winter Squash Gratin

  • Currently 4/5

Like a quiche, but no crust. NYTIMES I have NOT made this one yet ;P
1 1/2 lb winter squash (any)
2 Tbs olive oil
1 medium onion, chopped
2 cloves garlic minced
2 Tbs fresh parsley (less if dried)
1 tsp fresh sage, minced
3 eggs
1/2 cup low-fat milk
2 oz Gruyere cheese grated
salt, pepper to taste
1 oz parmesan, grated

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.

4. 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.

5. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Meal   DinnerCuisine   French
Dish   Main DishCooking Method   Baked
Main Ingredient   VegetablesPrep Time   15 to 30 minutes
Cooking Time   45 minutes 
Features   Low-Carbohydrate, Vegetarian, Wheat/Gluten-Free

Pauline Jennings

Member since Feb 2010

More recipes like this one...