Gratin of Red Kuri Squash

Red kuri squash (also known as Japanese squash, orange hokkaido, or uchiki kuri squash) is a winter favorite. With a bright orange skin and small teardrop shape, its firm inner flesh has a creamy chestnut-like flavor. Baked, braised, steamed, or pureed, this versatile squash tastes wonderful as a side dish or used as a base for soups.

For this gratin, I layered the squash with leeks and shallots, Fontina cheese and mushrooms. With a dash of truffle salt, mascarpone and butter, it’s ready for the oven in no time. Also delicious served with a drizzle of blue cheese sauce.

1/2 to 1 red kuri squash, seeded and sliced
4-inch stalk of leek, rinsed and thinly sliced
1 shallot, peeled and minced
6 mushrooms, washed, stems removed and sliced
1 cup+ Fontina cheese, shredded
Truffle salt to taste
Mascarpone cream
Butter, softened

In buttered baking dish, layer half of the squash, shallots, leeks, truffle salt, pats of mascarpone/butter and Fontina. Repeat.

Bake at 350F for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving. Serves 6.

Note: If you have any leftovers, the gratin tastes great as the filling for an omelet.

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