Southern California is a special place because even when certain vegetables are not in season, they're still able to be grown in home gardens and picked up at the local farmers market. Give summer squash a beautiful bon voyage with this hearty vegetable gratin. This easy recipe is the perfect way to bid farewell to summer salads and grilled veggies, and welcome in the next few months of comfort food.
Good news! In addition to being deliciously awesome, this recipe is also vegetarian friendly. Feel free to make this then invite your vegetarian friends over for dinner. Enjoy their surprise when they realize they can eat something other than the side dishes.
(serves 4 -6)
1 large acorn squash, diced 1 inch pcs
1 large yellow squash, diced 1 inch pcs
1 large zucchini, diced 1 inch pcs
1 Japanese egg plant, diced 1 inch pcs
4 cloves garlic, minced
5 oz. white cheddar (the good stuff, shredded)
2/3 cup heavy cream
2 tbsp fresh dill, chopped
1/2 bread crumbs (non-seasoned, please - panko is ok)
Salt and Pepper
- Add diced veggies and garlic to a 1 1/2 quart casserole dish.
- Add cream, dill, and cheddar. Stir to combine thoroughly.
- Season liberally with salt and pepper.
- Sprinkle breadcrumbs over top of the mixture
- Bake at 425 for 35 minutes, uncovered
- Let it rest for 10 - 15 minutes, then serve.