Gratin of Red Kuri Squash
Like many varieties of winter squash, red kuri squash is very versatile. With its bright orange skin, and small teardrop shape, you'll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor. We got one of these squash in our CSA box and I found this promising recipe.
2/3 cup ricotta
1/2 teaspoon nutmeg, plus more for the top (optional)
1 tablespoon chopped parsley
1/2 cup blue cheese
1/4 cup Cheddar cheese
Salt and pepper, to taste
1 tablespoon butter, cut up (for the top)
1. Set the oven at 400 degrees. Butter an 8-inch square baking dish.
2. Cut squash in 1/2 and either bake in the oven or cook in the microwave until tender. Scrape the flesh out of the skin and put in a large bowl.
3. In a large saucepan fitted with a steamer insert, cook the potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the potatoes are tender when pierced with a fork.
4. Mash the vegetables with a potato masher until they are coarsely pureed. Add the zucchini, ricotta, nutmeg, parsley, blue cheese, and plenty of salt and pepper.
5. Transfer the mixture to the baking dish. Smooth the top. Add the 1/4 cup cheddar cheese, butter, and a sprinkle of nutmeg.
6. Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving.
Adapted from the Boston Globe
Butter (for the dish)
1 small red kuri squash (a generous 1 pound), seeded
2 baking potatoes, cut into 2-inch pieces
1 small zucchini, grated 2 baking potatoes, cut into 2-inch pieces
2/3 cup ricotta
1/2 teaspoon nutmeg, plus more for the top (optional)
1 tablespoon chopped parsley
1/2 cup blue cheese
1/4 cup Cheddar cheese
Salt and pepper, to taste
1 tablespoon butter, cut up (for the top)
1. Set the oven at 400 degrees. Butter an 8-inch square baking dish.
2. Cut squash in 1/2 and either bake in the oven or cook in the microwave until tender. Scrape the flesh out of the skin and put in a large bowl.
3. In a large saucepan fitted with a steamer insert, cook the potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the potatoes are tender when pierced with a fork.
4. Mash the vegetables with a potato masher until they are coarsely pureed. Add the zucchini, ricotta, nutmeg, parsley, blue cheese, and plenty of salt and pepper.
5. Transfer the mixture to the baking dish. Smooth the top. Add the 1/4 cup cheddar cheese, butter, and a sprinkle of nutmeg.
6. Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving.
Adapted from the Boston Globe
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