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Winter Squash Souffle

3 c. torn day-old bread (your choice - whole grain makes it more healthful and a bit more dense

2 c. cooked squash (any with rich orange color - butternut, pumpkin, kabocha, buttercup)

2 T. olive oil

1/2 c. chopped onion

1 large clove garlic, minced

1 large egg, lightly beaten

1 c. ricotta cheese

1/4 c. Parmesan cheese

3 T. chopped parsley

3/4 t. salt

1/4 t. pepper

fresh bread crumbs or panko

Cover bread with hot water and let stand until softened, 3-5 minutes. Drain and set aside. Saute onion and garlic in oil until tender. Mix bread, squash and rest of ingredients in large bowl. Add onions and garlic. Spread in oiled 2 quart casserole and sprinkle with bread crumbs. Bake, uncovered 35 minutes until slightly puffed and beginning to brown.

  ©Kate Jerome 2019