Oven 350
Butter a 10 inch gratin pan, for a large group I will triple this and use a 13×9 or a small lasagna pan.
Steam 1 1/4 lbs. (probably 3 medium/6-8 inch ones) cubed squash for about 10 minutes until soft. Put into a medium sized bowl.
Saute:
1 Tbsp. Butter
1/2 small onion (minced)
I added:
1/2 c. diced red pepper
1 cubed green zucchini
2 Tbsp. chopped fresh chives
Add to squash in bowl:
2/3 c. medium density white cheese (Jack, Swiss, Gruyere, Raclette, or Teleme)
I used a combo of gruyere and baby swiss
1/3 c. sour cream or creme fraiche
2 Tbsp. grated Parmesan
1 Tbsp. dry white wine, vermouth or water is you do not want alcohol in the dish. It does cook out and leave only a flavor.
1 teas. ground coriander
Salt and pepper to taste
Pour into prepared pan. Combine 1/2 c. breadcrumbs with 1 Tbsp. melted butter and sprinkle over the squash.
Bake for 35 minutes until golden and bubbly.
One of the best casseroles I’ve had.
For my own twist I am going to add chopped garlic chives and diced red pepper for color and flavor and next time some steamed califlower.
