Heirloom Squash Gratin

By / Photography By Andrew Hyslop | September 21, 2018

Ingredients

  • 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

Preparation

• 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)

Ingredients

  • 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
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