Squash Gratin
- 2 1/4 pounds of winter squash
- 2 slices of bacon 1/8 inch thick
- 4 garlic cloves (unpeeled but crushed)
- 1 sprig of rosemary
- salt
- a handful of dried pumpkin seeds
- freshly ground black pepper
- 1 ounce of pecorino or Parmesan cheese
- Peel 2 1/4 pounds of winter squash and cut into cubes.
- Preheat the oven to 450u0b0F.
- In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
- Cover with parchment paper and put in the oven for 30 minutes.
- Lower the oven temperature to 350u0b0F, remove the parchment paper, and cook for an additional 30 minutes.
- In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
- When the squash is cooked, take the pot out of the oven and turn on the broiler.
- Throw away the rosemary and the peel of the garlic cloves.
- Remove the slices of bacon and cut into small lardons.
- Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
- Sprinkle the top of the gratin with pumpkin seeds.
- With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
- Put under the broiler for about 2 minutes to brown the top. Serve immediately.
winter, bacon, garlic, rosemary, salt, pumpkin seeds, freshly ground black pepper, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/squash-gratin-394871 (may not work)