For our second Supper Club our host chose Crockpot and Stovetop dishes as her theme, as she is in the middle of a kitchen renovation. While this dish was neither (no one ever said I was good at following the rules), I figured I could just bring it over hot. I had (and still currently have) so much winter squash left from my farm share that I really needed to use it up. And since the hubs doesn’t eat it, this was really the only opportunity I had to use some of it up. It came out pretty good for just winging it! The only issue I ran into was when I was running the onions through the food processor. They kept getting stuck around the blades so I needed to make sure to check that those got pureed. Other than that, this dish was delish!
Twice Baked Winter Squash Gratin
- 1 butternut squash, acorn squash and red kuri squash (or any other combination)
- 4 small onions
- 3-4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/4 cup parmesan cheese, plus 3 tablespoons extra
- pinch of fresh or dried parsley
Preheat oven to 400 degrees. Slice squash in half, scoop out seeds and cut the onions in half. Coat the cut sides with olive oil and season with salt and pepper. Lay the squash halves, cut-side down, on a baking sheet. Place the onions under each squash cavity and place in the oven. Roast until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle. Scoop out the flesh from the squash halves and place in food processor with the roasted onions. Purée until smooth. Transfer to a large bowl and mix with ricotta and parmesan cheese until well incorporated. Add more salt and pepper if needed. Fill a shallow dish with mixture. Sprinkle the top with remaining parmesan cheese, parsley and a light drizzle of olive oil. Bake uncovered at 350 degrees for 30 minutes. Place under broiler for 5 more minutes, until top of gratin has browned.