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Old 04-18-2009, 09:25 AM
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Default Squash Gratin

1 1/2 pounds yellow summer squash, cut into 1/2-inch cubes (I've also used zucchini)
1 small onion, peeled and finely chopped
3 tablespoons butter
3/4 cup shredded Monterey Jack
1/4 cup freshly grated Parmesan
1/2 cup heavy cream
1 teaspoon ground coriander seed
Salt and pepper to taste
2/3 cup fresh bread crumbs

Preheat the oven to 350 degrees. Butter a shallow 2 1/2-quart baking dish. In a vegetable steamer, steam the squash until tender but not mushy-soft, about 5 minutes. (I do it in the microwave) Transfer to a large bowl.

In a small skillet over low heat, cook the onion in 1 1/2 tablespoons of the butter until soft and translucent, about 7 minutes. Add to the squash along with the Jack and Parmesan cheeses, cream, coriander, and salt and pepper. Spoon the mixture into the baking dish.

Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 minutes.
Who's the smart person putting W's in the M&M's bag. Just letting you know it's not funny.
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