Squash and Respect

Posted by on Jul 22, 2015 in Side Dishes | 2 comments

I am determined to grill, bake or turn every squash from our garden into ribbons of pasta.

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In the words of Alain Passard,

chef and owner of L’Arpege in Paris

“When you really respect the seasons, it works all by itself”.

This Squash Gratin featured in Food and Wine is another quick and healthy side dish for a potluck party; made even more delectable with fresh squash from the midsummer loot outside.

Merely a few ingredients, a sharp knife and a super-hot oven are all you need on hand.

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Slice the zucchini and summer squash into long spears; then douse them with a glug of olive oil.  Season the vegetables with plenty of garlic and kosher salt.

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Arrange the squash in the dish (I alternated side by side stripes).

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Bake the vegetables for 20 minutes, until tender.

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Top the squash with cheese and panko.  Drizzle a little more oil on top of the breadcrumbs for extra golden crustiness.  Pop it back in the oven and bake for another 10 minutes or so until the gratin is crisp and melty.

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And, who doesn’t think sweet, salty, nutty Gruyère cheese rules?

2 Comments

  1. 7-22-2015

    Peggy, an easy and delicious side dish. What cheese did you use? will definitely be making this.
    Thank you.

    • 7-22-2015

      The recipe calls for Gruyere–the best melting cheese!

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