Butternut Squash Gratin
This gratin is a delightfully simple side dish, using only a few ingredients and sixty minutes in a hot oven.
This hearty gratin uses the last of the summer squash and is perfect for all fall gatherings or dinners.
Ingredients
- 3 summer squash, cut into 1/4 inch rounds
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1/4 pound tasso ham, diced
- 2 large eggs
- 1/2 teaspoon salt
- freshly ground pepper
- 1/2 cup heavy cream
- 1 teaspoon chopped thyme leaves
- 2 teaspoons chopped parsley
- 2 ounces crumbled goat cheese
- 1/4 cup freshly grated Parmesan
Preparation
1. Saute tasso until a little fat has been rendered, maybe 3 minutes. Add onion and pepper and saute another 4 minutes. Add summer squash and saute until tender, maybe 5 minutes, stirring occasionally. Transfer to a gratin dish or something similar.
2. In a separate bowl, beat eggs, thyme, salt, pepper, and heavy cream together. Pour egg mixture over squash mixture and top with cheeses and parsley. Bake at 375F, covered with foil for about 30 minutes. Remove foil and bake for another 5 minutes, or until golden brown.
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