- 2 tablespoons butter
- 1 small baby onion, minced
- 4 garlic cloves, minced
- 2 pounds mixed heirloom squash, cut into ¼-inch rounds
- ½ cup heavy cream
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
• Preheat oven to 425°F. In a large sauté pan, melt the butter over medium heat; add in the onion and garlic and cook for 2 minutes, until the onions are translucent. Add in the squash and cook another 5–6 minutes, until they are just starting to get soft.
• Add the cream to the pan and cook another 4 minutes, until the cream starts to thicken. Pull off the heat; add half the breadcrumbs, half the Parmesan, and the oregano. Season to taste with salt and pepper.
• Place mixture into a greased casserole dish and top with the remaining breadcrumbs and Parmesan. Bake in the oven until golden and bubbly, about 10 minutes.
About this recipe
Chef’s Note: The Douglass Loop Farmers’ Market is one of the best in the city and you could easily find most of the ingredients that you would need for this recipe there.
• Barr Farm (squash and onions)
• Holden Farm (garlic)
• Sapori d’Italia (Parmesan)