This recipe was inspired by two recipes i have long enjoyed and now tried to combine. One was a roasted squash and root vegetable gratin cooked in white wine and topped with bread crumbs and parmesan cheese, from my coop newsletter. The other is a wonderful kombucha squash tart topped with aged gouda and roasted hazelnuts, in a pastry shell, created by my longtime cooking guru Robin Asbell. I added some crème fraiche to the mix and enjoyed the resulting warm, creamy crunchy gratin. YOu could also add a chopped yam and/or carrots to the dish as well as an onion. Most root vegetables seem to marry well with the squash. —JoanG
small butternut squash, about 1 1/2 pounds whole
good-sized parsnip, peeled and cut into small chunks, about 1/2 inch
large leek, cleaned and cut into 1/2 inch pieces, white and light green part
Peel squash and remove seeds. Cut in good sized chunks, about 1 1/2 inches each.
Arrange squash, leeks and parsnips in lightly gratin pan that has been lightly coated with a little olive oil. Drizzle vegetables with the remaining olive oil, and roast at 375 degrees for about 40-45 minutes.
Remove from oven, stir. Sprinkle with salt and pepper, chooped rosemary, and garlic. Pour the white wine over all. Spread the creme fraiche on top.
Sprinkle with bread crumbs, then hazelnuts, then cheese. Dot with the butter. Return to over and bake for another 45 minutes until the vegetables are tender.
Remove from oven and serve with a glass of the same good white wine. Add a salad, and that can be your October dinner!
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.