Monday, September 19, 2011

Butternut Squash and Potato Pie with Tomato, Mint and Sheep's Milk Cheese

I got three butternut squash out of my garden this summer- I saw this recipe and thought my squash coupled with my mint, parsley, and tomatoes and LPO's potatoes- this was sure to be a winner! I have amended the recipe below (less mint than originally called for).

Butternut Squash and Potato Pie with Tomato, Mint and Sheep's Milk Cheese
Serves 6 as a side dish or 3 to 4 as a main course
2 sprigs fresh mint leaves, shredded
5 sprigs flat-leaf parsley, finely chopped
1 clove garlic, chopped
1/2 to 3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds butternut squash, quartered, peeled, seeded and thinly sliced crosswise
1 large ripe tomato, halved, seeded and grated, or a few spoonfuls of drained, diced tomatoes from a can
2/3 cup grated hard sheep's milk cheese, like Greek mizithra or Spanish manchego
1/4 cup fresh ricotta
1 1/2 pounds red or Yukon Gold potatoes, thinly sliced
1 cup milk
1 tablespoon flour
1 tablespoon extra virgin olive oil
1. Preheat the oven to 350 degrees. In a large bowl, combine the mint, parsley, garlic, 1/4 teaspoon salt, or a little bit more to taste, and the pepper. Remove and reserve half the mixture. Add the squash to the bowl and mix well. Add the tomato, and the hard and fresh cheeses and toss to combine.
2. Toss the potatoes with the reserved garlic-herb mixture and add another 1/4 teaspoon salt. Place half the sliced potatoes on the bottom of a generously oiled 2 1/2-quart baking dish. Taste a small bit of the squash-tomato mixture for seasoning, adjust if needed, and spread on top, covering with the remaining potatoes. Pour the milk over all, dust with the flour (preferably through a sieve) and drizzle the oil on top.
3. Bake for 40 minutes. Raise the oven temperature to 400 degrees and continue to bake for 30 minutes, or until the gratin is brown and the liquid is nearly absorbed. Allow to rest for 15 minutes before serving.
**Delicious! I would recommend using your food processor for most of the prep work-otherwise you'll be grating and slicing for a long time...

No comments:

Post a Comment