Cream of the Crop Recipe Week 13: Honeynut Squash, Herb, and Garlic Gratin

 

Cream of the Crop Recipe: Honeynut Squash, Herb, and Garlic Gratin

CALLS FOR HONEYNUT SQUASH, GARLIC, SAGE, THYME, PARSLEY, CHIVES, OREGANO (whatever you like and have on hand) 15 minute prep, 2 hr cook time Squash Gratin 1 whole honey squash, cored, peeled, and diced 4 cloves garlic, chopped 1/2 cup chopped herbs of choice 5 tbsp of olive oil 1/3 c bread crumbs salt and pepper to taste lemon juice (final step) Parmesan cheese (final step, if desired)   Preparation: - Set oven to 400F - Peel, core, and cube squash into 1/2 cubes - wash, stem, and chop all herbs...should measure about 1/2 cup total - chop garlic Gratin: - Combine all ingredients together in gratin dish or pie pans. Mix and toss in oven (with the exception of lemon juice and parm). - Remove from oven to stir every 30 minutes - On the last trip into the oven (3rd), top off the gratin with any additional salt and pepper, squeeze in fresh lemon juice, and sprinkle Parmesan cheese on top (if desired).   Tips: CRISPY SAGE CHIPS! This dish can be stopped with some uber yummy crispy sage chips! Heat vegetable oil on a pan. Once hot and simmering, drop in sage leaves, giving them ample space to swim. These should only take about 30-45 seconds to crisp up. Remove from oil with a slotted spoon. Place on a paper towel lined plate and season with salt!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).