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RecipesButternut Squash Gratin with Provolone and Tomato
serves 4-6 Frying squash enhances its sweetness and intensifies their flavor. Fried squash baked with melted provolone and tomato sauce, makes a warming, rich dish, much like lasagne. If you don’t have time to fry the slices of squash, or you want a lighter dish, simply parboil the squash in salted water instead. A grain with a light texture, such as nutty quinoa, is a good complement to the gratin. for the sauce:
for the gratin:
1. Make the tomato sauce: Put extra virgin olive oil in a medium saucepan over medium heat. Add garlic and sauté until garlic is lightly golden, but not brown. Add tomatoes, red pepper flakes and salt and pepper. Simmer, stirring occasionally, until sauce is thick, about 40 minutes. 2. Peel squash, cut in half lengthwise and remove the seeds. If squash is wide, cut pieces in half lengthwise again. Cut squash crosswise into ¼ inch thick arcs or half moons. (Squash that is cut thicker than this may burn before it is cooked through.) 3. Heat a wide skillet over medium, add 2 Tbsp. oil, a couple of the sage leaves, and squash pieces in a single layer. Season with salt and pepper. Cook squash until it is mottled brown on both sides and fork tender, about 4 minutes. Remove cooked squash and sage to drain on paper towels and continue cooking batches of squash with the remaining sage. 4. Preheat oven to 350 degrees. Cover a 9 x 11 baking dish, or equivalent, with about ½ cup of the tomato sauce. Cover with a single layer of squash and some of the cheese. Continue layering in this order until all the squash and most of the cheese and tomato sauce are used up. Cover the top with the remaining tomato and cheese. Bake until gratin is hot and cheese is melted, approximately 30 minutes.
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