Recipe: Butternut Squash and Tomato Gratin

BUTTERNUT SQUASH AND TOMATO GRATIN

"My mother used to make this easy gratin, but not as often as I wanted her to because the butternut squash too so long to boil and then it had to cool down before she could continue with the recipe. I have found a faster way - steam the squash in the microwave. I love the dish with pork or roast chicken. With couscous and a salad it makes a hearty vegetarian meal. And you can use whatever cheese you like to top the squash."

1 medium-size butternut squash (about 2 pounds)
1 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 cup pre-shredded cheddar cheese

Place a rack in the center of the oven, and preheat oven to 400 degrees F.

Using a sharp knife, trim off and discard the ends of the squash, then slice it in half lengthwise. Scoop out seeds with a spoon, and discard them. Place squash halves, cut side up, in a microwave oven, cover them with a piece of waxed paper. Cook on high power until soft yet still firm enough to cut into cubes, 8 minutes. Carefully remove the squash halves from the microwave and place them on a cutting board. Discard the wax paper and let the squash cool off enough to handle it.

Peel the squash and cut into 1-inch cubes. Place the cubes of squash in an 11x7-inch (2-quart) glass or ceramic baking dish and drizzle the olive oil over them. Scatter the tomatoes on top of the squash and sprinkle the Cheddar cheese evenly over the top.

Bake the gratin until the cheese melts and the squash and tomatoes are heated through, 18 to 20 minutes. Serve at once

Makes 6 servings
Source: The Dinner Doctor by Anne Byrn