Butternut Squash Gratin

101 Ways to Use Squash
'Tis the season for butternut squash so tonight's recipe was another way to use the miraculous vegetable. This recipe provides a fresh and delicious take on the traditional gratin as it uses a gremolata (an Italian herb paste) as one of the layers.The gratin is a little more labor intensive than my usual recipes but just prep all of the vegetables ahead of time and it will come together relatively quickly. Be sure to clean the leeks thoroughly.

Butternut Squash Gratin

Gluten Free

Makes 2 Side-Dish Portions

1 tbsp. golden raisins

1/3 cup fresh parsley, chopped

1 tsp. grated lemon zest

1 tsp. garlic, minced

1 cup leeks, cleaned and sliced (about 1 medium leek)

1/3 lb. butternut squash, peeled, seeded, and sliced (about 1/2 of the narrow end on a small squash)

1/4 cup fresh gluten free breadcrumbs (see note)

salt and pepper

1. Preheat oven to 400 degrees. Coat a small loaf pan (or other small baking dish)  with nonstick spray.

2. Plump raisins in hot water for 10 minutes. Drain and place in small food processor.

3. Add parsley, lemon zest, and garlic to food processor. Pulse until a rough paste forms.

4. Heat a medium skillet, coated with nonstick spray, to medium high heat. Add leeks and cook, stirring occasionally, until the leeks are limp. about 5 minutes. Season with salt and pepper and set aside.

5. Season squash with salt and pepper. Place half of the squash slices in prepared dish.

6. Cover squash with leeks and half of the raisin/parsley mixture. Layer the remaining squash on top. 

7. Cover the dish tightly with foil and bake until squash is very tender, about 35 minutes.

8. Combine breadcrumbs with the remaining raisin/parsley mixture and sprinkle over squash. Spritz with nonstick spray. Bake, uncovered, until golden about 10 minutes.

Note: To make breadcrumbs, tear gluten free sandwich bread into chunks and process in food processor.  1 slice= approx. 1/2 cup