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Greens Butternut Squash Gratin



Photo by Tim Porter

Annie Sommerville’s rustic gratin is a delightful side dish for an autumn supper. The crisp topping gives way to a tender buttery squash beneath. A great choice for a holiday meal, you can make the gratin ahead of time and reheat the last minute.

Parmesan bread crumbs

• 1/2 cup bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 1/2 tablespoons unsalted butter
• 5 cups butternut squash, peeled and cut into 3/4-inch cubes
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup half-and-half

To make the parmesan bread crumbs, melt the butter in a small sauté pan over medium heat. Stir in the bread crumbs and toast until golden brown, 4 to 5 minutes. Allow the bread crumbs to cool and toss in a small bowl with the Parmesan cheese. Set aside.

Preheat an oven to 375° F. Place the squash in a large bowl and mix together with the garlic, butter, flour, salt and pepper. Spoon the mixture into a buttered baking dish and pour the half-and-half on top. Cover the pan with foil and bake in the oven for 30 minutes. Remove the pan from the oven and sprinkle the butternut squash with the Parmesan bread crumbs.

Continue to bake the squash uncovered until the top is golden brown and crisp, 15 to 20 minutes. Serve the gratin warm.

Serves 4 to 6


Organic Marin: Recipes from Land to Table

Written and photographed by Tim Porter and Farina Wong Kingsley, and produced by Marin Magazine, this is a seasonal cookbook that celebrates the organic farmers and ranchers of Marin County. Flavor will feature a recipe from Organic Marin each month. The book can be purchased at local bookstores or by going to marinmagazine.com/organicmarin.

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