Winter Squash, Tomato and Cheese Gratin is a traditional British recipe for a baked tomato sauce based gratin of fried squash. The full recipe is presented here and I hope you enjoy this classic British dish of Winter Squash, Tomato and Cheese Gratin.
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This is a traditional Edwardian cheese-based herbed vegetable pudding that was typically served with a light salad for lunch or as a starter.
Ingredients:
1 onion, sliced
2 tbsp olive oil
1 garlic clove, peeled and crushed
1 tbsp fresh thyme leaves
450g tomatoes, blanched, peeled, quartered and de-seeded
900g squash (butternut, gem, Chinese or pumpkin are good), peeled de-seeded and chopped
1 bay leaf
1/2 tsp paprika
250ml dry white wine
120g cheese, grated
salt and black pepper, to taste
vegetable oil
Method:
Add the olive oil to a pan and use to fry the onion and garlic until soft but not coloured (about 6 minutes). Add the tomatoes, bayleaf, thyme leaves, paprika and white wine and bring to a boil. Reduce to a simmer and continue cooking until the tomatoes have broken down and the mixture has thickened (about 15 minutes). Adjust the seasonings and discard the bayleaf.
Meanwhile, add vegetable oil to a depth of 2mm in a wok or large frying pan. When hot, use this to fry the squash pieces in batches until well browned and just tender. As each batch is ready transfer to drain on kitchen paper.
Combine the squash with the tomato mix and turn into an oven-proof dish. Sprinkle the cheese over the top, add a twist of black pepper, then place in an oven pre-heated to 190°C and bake for about 20 minutes, or until golden and bubbling. Serve immediately.
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