| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Low fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Orange-Flesh Winter Squash; Such As Turban |
| 1 3/4 |
lb |
Acorn Squash |
| 1 |
tb |
Unsalted Butter |
| 1 |
lg |
Onion; Peeled And Sliced Into 1/4" Rounds |
|
|
Salt And Freshly Ground Pepper, To Taste |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Chopped Fresh Marjoram |
| 1 |
tb |
Chopped Fresh Thyme |
| 1/2 |
c |
Fresh Bread Crumbs; Lightly Toasted |
| 1 |
c |
Low-Sodium Chicken Stock; Skimmed Of Fat |
| 1 |
tb |
Freshly Grated Parmesan |
INSTRUCTIONS
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 - 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.
Recipe by: Martha Stewart Living Magazine, 10/97
Posted to MC-Recipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997
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