Red Kuri Gratin
Red Kuri Gratin
Acorn Squash, Butternut Squash, Delicata Squash, Festival Squash, Kuri Squash, Main Dishes, Recipe, Side Dishes
March 29, 2017
Red Kuri Gratin
Ingredients
Butter (for the dish)
1 small red kuri squash (a generous 1 pound), seeded and sliced
2 baking potatoes, peeled and cut into 2-inch pieces
1 small zucchini, grated
2/3 cup ricotta
1/2 teaspoon freshly grated nutmeg, plus more for the top
1 tablespoon chopped parsley
1/2 cup grated Fontina or crumbled blue cheese
Salt and pepper, to taste 81 tablespoon butter, cut up (for the top)
Directions
1Set the oven at 400 degrees. Butter an 8-inch square baking dish.
2 In a large saucepan fitted with a steamer insert, combine the squash and potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.
3 Using a food mill or ricer set over a bowl, work the vegetables to form a puree. Or mash them with a potato masher until they are coarsely pureed. Add the zucchini, ricotta, nutmeg, parsley, 1/4 cup of the Fontina or blue cheese, and plenty of salt and pepper.
4 Transfer the mixture to the baking dish. Smooth the top. Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.
5 Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving.