Butternut Squash, Zucchini and Tomato Gratin Is the Ideal Summer-Into-Fall Meal

Name: Butternut Squash, Zucchini and Tomato Gratin Is the Ideal Summer-Into-Fall Meal
Cook time: 1 h
Total time: 1 h
Ingredients: 2 Tbsp unsalted butter; 2 large yellow onions, thinly sliced; ½ tsp dried thyme; 1 medium butternut squash, quartered lengthwise, peeled and cut into ¼-inch thick slices; 3 zucchini, cut into ¼-inch thick slices; 3 tomatoes, cut into ¼-inch thick slices; ½ tsp Celtic sea salt; ½ cup grated Pecorino Romano cheese

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Cook Time: 60 minutes

Total: 60 minutes

Servings: 4

Author : Lori Lange

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Butternut Squash, Zucchini and Tomato Gratin Is the Ideal Summer-Into-Fall Meal

Ingredients

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2 Tbsp unsalted butter2 large yellow onions, thinly sliced½ tsp dried thyme1 medium butternut squash, quartered lengthwise, peeled and cut into ¼-inch thick slices3 zucchini, cut into ¼-inch thick slices3 tomatoes, cut into ¼-inch thick slices½ tsp Celtic sea salt½ cup grated Pecorino Romano cheese

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Instructions

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Preheat the oven to 350 degrees F. and adjust the rack to the middle position. Heat the butter in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 12 minutes. Stir in the thyme and cook until fragrant, about 45 seconds. Spread the onions evenly in a 10-inch round baking dish (I used an oval). Layer the vegetables over the onions, alternating the squash, zucchini and tomatoes until you've used them all. Cover the dish with unbleached parchment paper and then a piece of foil (this keeps the foil from touching the food as it bakes). Bake for 15 minutes. Remove the parchment and foil. Sprinkle with salt and cheese. Bake for 15 to 20 minutes, until bubbling.