[Gratin of Red Kuri Squash]
Source: Boston Globe Béatrice Peltre
Ingredients
- Butter (for the dish)
- 1 small red kuri squash (a generous 1 pound), seeded and sliced
- 2 baking potatoes, peeled and cut into 2-inch pieces
- 1 small zucchini, grated
- ⅔ cup ricotta
- ½ teaspoon freshly grated nutmeg, plus more for the top
- 1 tablespoon chopped parsley
- ½ cup grated Fontina or crumbled blue cheese
- Salt and pepper, to taste
- 1 tablespoon butter, cut up (for the top)
Directions
1. Set the oven at 400 degrees. Butter an 8-inch square baking dish. |
2. In a large saucepan fitted with a steamer insert, combine the squash and potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer. |
3. Using a food mill or ricer set over a bowl, work the vegetables to form a puree. Or mash them with a potato masher until they are coarsely pureed. Add the zucchini, ricotta, nutmeg, parsley, 1/4 cup of the Fontina or blue cheese, and plenty of salt and pepper. |
4. Transfer the mixture to the baking dish. Smooth the top. Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg. |
5. Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving. |
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