Two-Squash Gratin With Caramelized Onions

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Orange-flesh winter squash - such as turban
1 3/4 lbs	794g / 28oz	Acorn squash
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Onion - peeled and sliced (large) into 1/4" rounds
		Salt and freshly ground pepper - to taste
1/2 teaspoon	2.5ml	Sugar
1 tablespoon	15ml	Chopped fresh marjoram
1 tablespoon	15ml	Chopped fresh thyme
1/2 cup	73g / 2.6oz	Fresh bread crumbs - lightly toasted
1 cup	237ml	Low-sodium chicken stock - skimmed of fat
1 tablespoon	15ml	Freshly grated parmesan

Recipe Instructions

Heat oven to 400with rack in center. Peel the squash with a vegetable peeler. Halve the squash lengthwise, and remove the seeds and pulp. Cut crosswise into 1/4" slices, and set aside.

Spray a 10" skillet with cooking spray. Add butter, and melt over medium heat. Working in batches, add whole rounds of onion. Cover, and cook over medium-low heat, 12 - 15 minutes; sprinkle with salt, pepper, and sugar. Do not turn onion rounds over. Continue to cook, covered, on same side, until onions are golden and caramelized, 5 - 10 minutes. Remove from heat, and set aside in pan.

Spray an 11-by-7 inch oval gratin dish with cooking spray. Layer the squash slices along the bottom of the dish, alternating the two colors. Sprinkle with half the marjoram, thyme, bread crumbs, and the salt and pepper to taste. Make a second layer, alternating the two squash with the onions. Pour the chicken stock into the dish. Sprinkle the remaining marjoram, thyme, bread crumbs, and salt and pepper over the surface. Sprinkle with the Parmesan. Cover with aluminum foil and bake until the squash is just tender, 35 - 45 minutes. Uncover, and cook until the squash is very soft and most of the liquid has been absorbed, 15 - 20 minutes more. Serve warm.

Source:
Martha Stewart Living Magazine, 10/97

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