Ronnie's Notes
Around this time of year I try to cook earthy, casserole-y type foods for those cold, it’s-dark-too-early nights. Pot roast, chili, stew and so on. But also side dishes I can make ahead and reheat so I don’t have to take much time to do the actual cooking on days when the evenings already seem too short.
Here’s one that pairs with most vegetarian, fish, poultry and meat dinners.
Instructions
Preheat the oven to 400 degrees.
Heat the olive oil in a saute pan over medium heat.
Add the onion, carrot, celery, garlic and thyme and cook for or until the vegetables have softened.
Spoon the mixture into a food processor.
Add the beans and process until smooth and pureed.
Spoon the mixture into a bowl.
Add the squash, cream, egg and salt and pepper to taste.
Mix thoroughly to blend ingredients.
Spoon the mixture into a baking dish.
Sprinkle the bread crumbs over the puree.
Bake for or until the crust is golden brown and the gratin is hot.
Makes 4-6 servings