Page 3 - ClubLife Weekly 12222

Cooking With Chef Ramos

Try this delicious,

warming winter

squash gratin recipe

Ingredients

3# of peeled large diced, Butternut, 1 teaspoon rosemary, fresh chopped

Acorn and Kabocha Squash 1 teaspoon sage, fresh chopped
6 tablespoons unsalted butter, 1 cup grated pecorino cheese
divided 1 cup panko breadcrumbs
1 large onion, small diced ¼ cup parsley, chopped finely

3 cloves of garlic, sliced thinly ½ cup grated parmesan cheese
1 cup heavy cream Salt and pepper to taste
1 tablespoon thyme, fresh chopped

Directions

Pre-heat the oven to 375F.
With half of the butter, grease a large casserole dish.
In a large saucepot over medium heat, melt the remaining butter and sauté the
onions and garlic until soft and fragrant. Add the heavy cream and gently bring to
boil, reduce the heat and simmer for 10 minutes.
In a large bowl mix the diced squash with the pecorino cheese and season liberally
with salt and pepper. Place this mixture into the buttered casserole.
In a separate bowl mix the parsley, parmesan and breadcrumbs. Reserve for later.
After the 10 minutes of simmering the cream, add in the chopped thyme,
rosemary and sage. Pour this cream mixture over the squash in the casserole. Mix
to combine and wrap in a layer of plastic wrap followed by a layer of aluminum
foil.
Bake in the pre-heated oven for 35 minutes.
Uncover the casserole and evenly distribute the breadcrumb mixture on top of
the casserole. Bake for an additional 15 minutes or until golden brown.
Allow the casserole to cool for 15 minutes before serving.

Executive Chef

Harold Ramos