Wednesday, October 10, 2012

Squash Success

Last fall, we bought a few butternut squashes to make baby food for Bert. Keith was resourceful and saved the seeds to plant this year. Unfortunately, they got a late start and didn't produce anything. But, a volunteer plant that we let go because we were curious as to what it was, managed to yield a half dozen  squashes, though they are a little on the small side. We figure it must have started from seeds that didn't fully compost over the winter.

Since we have no need for baby food this year, I had to find something else to do with it. And while that squash spoon bread from last winter was delicious, I wasn't really into another four hour ordeal for a side dish. I flipped through my cook books and found this:

Squash, Pear, and Onion au Gratin
Better Homes & Gardens New Cook Book

1 1/2 lbs. butternut, buttercup, or banana squash
1 large onion, sliced and separated into rings (1 cup)
1 Tbsp. butter or margarine
1 medium pear, peeled and thinly sliced (1 cup)
3 Tbsp. fine dry bread crumbs
3 slices bacon, crisp-cooked, drained, and crumbled
2 Tbsp. chopped walnuts
1 Tbsp. grated Romano cheese
1 Tbsp. melted butter or margarine
2 Tbsp. fresh parsley (optional)

Peel squash, slice crosswise into 1/2-inch slices. If using butternut squash, first cut the squash in half lengthwise. Remove and discard seeds. Set squash aside.

Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.

Arranged half of the squash slices in the bottom of an 8x8x2-inch baking dish. Top with half the pear slices. Repeat layers. Sprinkle lightly with salt.

Cover with the cooked onions. Bake, covered, in a 350 degree oven about 45 minutes or until nearly tender.

In a small bowl, combine bread crumbs, bacon, walnuts, cheese, and 1 tablespoon melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until tender. Sprinkle with parsley.

I skipped the bacon and walnuts, because Keith's cholesterol doesn't need the bacon and I was out of walnuts, and it was still very good. I think it would be great with a bit of brown sugar sprinkled over the squash so I will do that next time (and I'm certain there will be a next time). The biggest fan though was Bert. He devoured the squash and asked for more. Really, he points and says, "Mo! Mo!" until he gets what he wants. And when it's vegetables he wants, I'm pretty happy to comply.

1 comment:

  1. I'm all about butternut squash here this week! From the pizza to a risotto I made tonight, I just can't get enough. I might have to try growing some next year.

    I never thought of using it in a gratin. I'm bookmarking this recipe.


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