Gratin of Red Kuri Squash


Prep time: 
30 minutes


Gratin of Red Kuri Squash


  • 1 red kuri squash, seeded and sliced
  • 2 baking potatoes, peeled and cut into 2 inch pieces
  • 1 courgette, grated
  • 0.666667 cup ricotta
  • ½ teaspoon nutmeg
  • 1 tablespoon parsley, chopped
  • ½ cup fontina or crumbled blue cheese
  • salt
  • pepper
  • 1 tablespoon butter, cut up


  1. Set the oven at 400 degrees. Butter an 8-inch square baking dish.
  2. In a large saucepan fitted with a steamer insert, combine the squash and potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.
  3. Using a food mill or ricer set over a bowl, work the vegetables to form a puree. Or mash them with a potato masher until they are coarsely pureed. Add the courgette, ricotta, nutmeg, parsley, 1/4 cup of the Fontina or blue cheese, and plenty of salt and pepper.
  4. Transfer the mixture to a baking dish. Smooth the top. Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.
  5. Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving.
Photo Credit: Jonny Hughes @jonny2love
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