Two-Squash Gratin With Caramelized Onions

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Two-Squash Gratin With Caramelized Onions

 

1 3/4 pounds orange flesh winter squash, such as turban

1 3/4 pounds acorn squash

1 tablespoon unsalted butter

1 large onion, peeled and sliced into 1/4 " rounds

salt and freshly ground pepper to taste

1/2 teaspoon sugar

1 tablespoon chopped fresh marjoram

1 tablespoon chopped fresh thyme

1/2 cup fresh bread crumbs, lightly toasted

1 cup vegetable stock

1 tablespoon freshly grated parmesan

 

Heat oven to 400 degrees with 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 to 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 to 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 vegetable

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 to 45 minutes.

Uncover, and cook until the squash is very soft and most of the liquid has been

absorbed, 15 to 20 minutes more. Serve warm.

Makes 6 servings.