Squash Madness!

What do you get when you combine 3 different varieties of squash with butter and cheese? A winter squash gratin that tempts you to eat it all alone….not. share. one. single. bite…….But I digress. Here’s the scoop.

My blogger friend, Marie, over at Proud Italian Cook blog, posted this recipe for Butternut, Delicata, and Acorn Squash Gratin with Crispy Sage. I took one look, and knew it was mine to cook for friends coming over for Friday night dinner. Excellent as is, yet as you know I’m always compelled to make a few switch-ups.

3 Squash

First a little explanation on delicata squash. If you have never tried it, go find it NOW, as it has a really short season. Since there is no peeling involved, it is the simplest of all squash to roast – wash it, slice it in rings, and take out the pulp and seeds with a spoon. Roast. Amazingly flavorful, and  sweet to taste. Betting even the finicky eaters among you will lick your lips, and come back for more. But, enough of this squash talk…

Sliced delicata

Let’s get cooking (or shall I say “roasting”). Cut, oiled, and roasted the squash to al dente, just as Marie recommends. Perfect!

Acorn Squash

Butternut Sliced

Toss with Oil

Ready for roasting

While the squash roasted, the cream sauce was reinvented, based on the ingredients that we had on hand.

Here’s what ended up in our Cream Sauce:

  • 2 Tablespoons butter, melted
  • 3 gloves garlic, minced
  • 1 c. cream
  • 1 c. ricotta cheese mixed with 1 lightly beaten egg, with 2 handfuls of grated parmesan added
  • salt and pepper to taste

Followed Marie’s directions for cooking the Cream Sauce.

The roasted squash was layered with the creamy mixture (like you would layer lasagna), and topped with a sprinkling of grated parmesan.

Covered in Cream Sauce

Pop in the oven with the rest of dinner – in this case: chicken marinated in olive oil, lemon juice, and herbs. All set atop more veggies including baby carrots, Yukon gold and sweet potatoes. Added a splash of white wine – for good measure, of course…

Roasted Chicken and Veggies

Now, go grab that open bottle of wine, pour you and your guests a glass or maybe two, as the oven does all of the hard work while you relax.

Thanks, Marie, for your inspiration! Your gratin was enjoyed by all.

Cooked Gratin

Roasted veggies and chicken

 

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3 comments

  1. This indeed sounds like a terrific way to prepare squash…thanks for sharing.

    1. It is a wonderful combo – and feels totally decedent..LOL! Thanks for stopping by, and Happy New Year!

      1. Totally my pleasure.

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