Author Notes
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
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Ingredients
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1
small butternut squash, about 1 1/2 pounds whole
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1
good-sized parsnip, peeled and cut into small chunks, about 1/2 inch
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1
large leek, cleaned and cut into 1/2 inch pieces, white and light green part
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3 tablespoons
olive oil
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3-4
cloves garlic, chopped
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1
sprig fresh rosemary, stem removed
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1/2 cup
good white wine
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1/2 teaspoon
sea salt
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freshly ground pepper to taste
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1/2 cup
good whole grain bread crumbs
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4 ounces
shredded aged gouda cheese
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1/3 cup
chooped, toasted hazelnuts
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3 tbsp
crème fraiche
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2 tablespoons
unsalted butter
Directions
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Peel squash and remove seeds. Cut in good sized chunks, about 1 1/2 inches each.
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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.
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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.
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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.
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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.
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