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Title: Two-Squash Gratin with Caramelized Onions
Categories: Vegetable Lowfat
Yield: 6 Servings
| 1 3/4 | lb | Orange-flesh winter squash; such as turban |
| 1 3/4 | lb | Acorn squash |
| 1 | tb | Unsalted butter |
| 1 | lg | Onion; peeled and sliced |
| ; into 1/4" rounds | ||
| Salt and freshly ground pepper, to taste | ||
| 1/2 | ts | Sugar |
| 1 | tb | Chopped fresh marjoram |
| 1 | tb | Chopped fresh thyme |
| 1/2 | c | Fresh bread crumbs; lightly toasted |
| 1 | c | Low-sodium chicken stock; skimmed of fat |
| 1 | tb | Freshly grated parmesan |
Heat oven to 400 degrees with rack in center. Peel the squash with a vegetable peeler. Halve the squash lengthwise, and remove the seeds and pulp. Cut crosswise into 1/4" slices, and set aside.
Spray a 10" skillet with cooking spray. Add butter, and melt over medium heat. Working in batches, add whole rounds of onion. Cover, and cook over medium-low heat, 12 - 15 minutes; sprinkle with salt, pepper, and sugar. Do not turn onion rounds over. Continue to cook, covered, on same side, until onions are golden and caramelized, 5 - 10 minutes. Remove from heat, and set aside in pan.
Spray an 11-by-7 inch oval gratin dish with cooking spray. Layer the squash slices along the bottom of the dish, alternating the two colors. Sprinkle with half the marjoram, thyme, bread crumbs, and the salt and pepper to taste. Make a second layer, alternating the two squash with the onions. Pour the chicken stock into the dish. Sprinkle the remaining marjoram, thyme, bread crumbs, and salt and pepper over the surface. Sprinkle with the Parmesan. Cover with aluminum foil and bake until the squash is just tender, 35 - 45 minutes. Uncover, and cook until the squash is very soft and most of the liquid has been absorbed, 15 - 20 minutes more. Serve warm.
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Martha Stewart Living Magazine, 10/97
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