Potimarron Gratin (Kuri Squash with Sweet Onion, Mushroom and Comté Cheese)

Potimarron Gratin

Oh my I love this savory mid – winter dish. It is a blend of beautiful flavors, textures and colours. It will make an excellent lunch or side to any seafood like the Sanddabs in the prior recipe. Enjoy this little gem as it warms your heart at your kitchen table as the snow falls and the winds howl this winter.

The Recipe!
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1 medium or 2 small Potimarron (Kuri squash), or other winter squash like buttercup or acorn.
2 cups of sliced Comté cheese or Gruyère
2 medium sweet onions, sliced into thin rings
1/2 lb of fresh large mushrooms of choice, in large slices.
Sea salt and fresh cracked pepper
Brown sugar
Extra-virgin olive oil
Sprigs of of fresh thyme

Several tablespoons of melted organic butter

Potimarron Gratin

La Methode;
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Pre-heat oven to 400 degrees

Cut squash in two, remove seeds and Slice squash into thin segments as you would an apple. Do not peel the squash!!

Drizzle the bottom of a 10×12 gratin dish with extra-virgin olive oil.
Alternately layer squash, onions and chopped mushrooms in gratin dish.
Drizzle with several tablespoons of olive oil and fresh thyme leaves.

Sprinkle a dash of salt, pepper and brown sugar.

Place in the oven and bake in the middle rack for one hour. Place cheese and several sprigs of fresh thyme on top and bake another 1/2 hour. Drizzle a few tablespoons of melted butter on top just before serving.