In a 50/50 combination of channeling my desire for cooler weather through cuisine and taking advantage of this weekend’s local farmers market, I came up with a plethora of summer squash and other tasty vegetables. I decided, rather than the same old BLAH saute or steam, that I would do a gratin.
1 large acorn squash, diced
1 large yellow squash
4 mini zucchinis (or one large will do.. this is just what I had on hand)
1 japanese egg plant
4 cloves garlic
5 oz. white cheddar
2/3 cup heavy cream
2 tbsp fresh dill
Salt and Pepper
I chopped up the veg and tossed it into a casserole dish, salting and peppering liberally. I poured the heavy cream in, along with the cheddar. Add the fresh dill, and mix to thoroughly combine. Next, sprinkle 1/3 cup bread crumbs on the top, and put it into a 425 degree oven for 35 minutes.
I let it cool for about 10 minutes, then served. The prep for this was pretty simple. Mostly just a lot of chopping. The most time consuming part of the meal prep was the acorn squash. Since the skin isn’t really edible, I ended up slicing it, then cutting the skin off with a knife.
In hindsight, since my apartment is like a hot box now, perhaps I should have waited until it cooled down a bit.. but oh well. I can’t resist the siren’s call of the farmers market. 🙂