Cooking From Every Angle

Summer Squash Gratin

By • June 10, 2011 • 37 Comments

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Summer Squash gratin

#x000A;

- Amanda

Some cooks have a natural gift in the kitchen. My good friend Paula is one such cook. Paula has been a bartender at Prune in New York City, a chef on a ranch in Hill Country, and a cookbook author. Now the senior travel editor for Southern Living, most of her cooking takes place at home.

If you stay at Paula's, there are flowers in your bedroom and freshly made biscuits for breakfast. When I arrived at her house in Austin recently, she had some slices of cured boar salumi laid out on a cutting board, and Riesling chilled.

For dinner, she served a summer squash gratin by Suzanne Goin, a friend of hers. She took the recipe from Suzanne's book, Sunday Suppers at Lucques, and added some chile. Because that's what Texans do. Along with the gratin, Paula passed around a soft cows milk cheese and some bread. Peach pie was for dessert. It was 95 degrees in Austin. Summer squash and peaches were exactly what I wanted to eat.

A few steps make this gratin special:

  1. Salting the squash draws out excess moisture, so the finished gratin isn't at all watery.
  2. Browning the butter adds great flavor to the breadcrumbs.
  3. And using a well-seasoned skillet results in a sturdy crust around the edges.

Summer Squash Gratin with Salsa Verde and Gruyere

Adapted from Sunday Suppers at Lucques by Suzanne Goin

Serves 4

Salsa Verde

  • 1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)
  • 1/4 cup coarsely chopped mint
  • 1 cup coarsely chopped flatleaf parsley
  • 3/4 cup extra-virgin olive oil
  • 1 small clove garlic
  • 1 anchovy
  • 1 tablespoon capers (preferably salt-packed), drained
  • 1/2 lemon, for juicing
  • Freshly ground black pepper

Gratin

  • 2 pounds summer squash
  • 1 1/2 cups fresh breadcrumbs
  • 3 tablespoons unsalted butter
  • 3/4 cup sliced shallots
  • 1 teaspoon minced garlic
  • 1 tablespoon thyme leaves
  • 1 New Mexico chile or jalapeno, seeded and finely chopped
  • 1 cup grated Gruyere cheese
  • Kosher salt and freshly ground black pepper

See the full recipe (and save and print it) here.

Jump to Comments (37)

Comments (37)

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over 3 years ago cafemom

Wonderful dish! I made this for my husbands birthday dinner two nights ago. Didn't have anchovy, used Panko instead of bread crumbs and cooked in the cast iron skillet. The joy of the dish was that 3/4 of the ingredients came from my garden. Love it, Love it! Thank you for sharing.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Can I have your garden?

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over 3 years ago cookinginvictoria

Love Suzanne Goin's recipes, and her cookbook Sunday Suppers at Luques is one of my all-time favorite cookbooks. This recipe looks so delicious with the addition of salsa verde and the browned butter bread crumbs -- yum! I am excited to try this recipe, although I am going to force myself to wait until the first summer squash in the garden is ready to harvest!

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over 3 years ago cookinginvictoria

Oops -- typing too fast. Meant to say Lucques.

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over 3 years ago lorinarlock

Cooked this last night. It was too delicious for words!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to hear it!

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over 3 years ago Elycooks

Sunday Supper at Lucques is my absolutely favorite cookbook. We frequently make a whole dinner out of one of her "sides". This is a perfect example - love the addition of chili.

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over 3 years ago sissy

Paula makes the best of every occasion - whether it's sitting on the front porch on a warm evening or on a road trip - she always nails it with the perfect food and wine. Wish I had a piece of that pie.....

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over 3 years ago Nurse Nan

By the way, what do you do with the left over salsa verde? Put it on at the end? I just added the whole thing to the dish before baking??
N

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Nan, salsa verde is great served over roasted or grilled fish, roasted chicken, and even a grilled steak. If you added the whole amount of salsa verde to the gratin, that's what made it so rich -- that's 3/4 cup of oil! Next time, just add half (or even a third if you like) and it will cut back significantly on the richness of the dish. I wouldn't recommend using part skim cheese -- you need the full flavor of a whole milk cheese. Glad you enjoyed the recipe!

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over 3 years ago Nurse Nan

Amanda, I tried it and loved the salsa verde which I will use in other recipes; have to think about how. anyway, we loved the squash gratin and I was so excited that mine looked so much like your picture with the crusy browned bread. I thought the taste was amazing, but I usually go lighter with the richness of this recipe and I wondered what I could do to keep the tast close but not quite as rich...I wonder if you could substitute half olive oil with the butter...don't think that reduces the calories much, but maybe someone else has an idea..maybe part skim cheese?? I used Jarsberg chees and loved it...did not put enough of the Jalipino pepper in...was scared it would be too hot, but that was a mistake...loved it when I bit into one of those yummy pieces.
Nan

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over 3 years ago TXDjinn

I didn't have all of the ingredients for the salsa verde but had more than enough squash from my garden and wanted to do something with them - other than give them to the deer who are eating up just about everything due to the drought here in the Hill Country. I found a jar of homemade chimmichuri sauce and used that instead and it turned out great!

I also agree that a well seasoned cast iron skillet or pan will add so much extra to the texture of this dish.

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over 3 years ago Melody

Hi Amanda! I've been meaning to ask: where can I buy an oven mitt like the one hanging off of your oven?

Thanks in advance!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Merrill bought it for me when she was in England a few years ago. I believe it's made by AGA, the stove company.

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over 3 years ago Stacey Snacks

I make this all summer long, it's amazing. The breadcrumbs on top make the dish sing!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have been looking for a recipe for something different to do with squash, love this recipe. Will make this weekend, perfect timing!

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Perfect timing! Summer squash has just appeared in our farmers' markets recently, and my marjoram plant is growing like crazy. And of course we always have a ready supply of homemade bread crumbs. I simply cannot wait to try this one. It looks delish! ;o)

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Enjoy!

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over 3 years ago TheExperimentalGourmand

This looks fantastic! I've been eyeing the summer squash at the Greenmarket so this looks perfect try with it. It was great to hear your thoughts at the Food 2.0 talk on Wednesday!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- definitely my new favorite recipe.

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over 3 years ago Queen of Spoons

Love this! It is a perfect Austin choice and I've been trying to think of something creative for the squash that are being harvested now.

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over 3 years ago singing_baker

This is going to be my meatless monday dinner this week! Looks fabulous!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's great for dinner -- don't forget the bread and wine.

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over 3 years ago TheWimpyVegetarian

This looks like the perfect summer dinner! I love the addition of the salsa verde and can't wait to make it this weekend!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I know -- I never would have thought to combine salsa verde and gruyere but it really works here.

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over 3 years ago Kitchen Butterfly

Always looking forward to enjoying courgettes and summer squash. I like the breadcrumbs in it

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

The browned butter is the secret flavor.

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

I've made Suzanne's version several times, but I have to say I LOVE the idea of the salsa verde to pep it up. This will be on the menu SOONEST!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great!

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over 3 years ago thirschfeld

I have been working on a squash gratin for a couple of years and I can never get it quite like I want it. Looks like that quest is over. I will say I have been salting the squash and it is key. This looks delicious. Hurry up garden and snap to it already.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Same here in NY -- want to fast forward.

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over 3 years ago Panfusine

Can I omit the anchovy in the salsa verde? Any suggestions for vegetarian substitutes?

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

How about some miso?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I think you can just skip it.

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over 3 years ago phyllis

I would skip and taste for salt.