Tomato and Winter Squash Gratin

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Tomato and Winter SqquashGratin

 

1 large winter squash, about 3 lbs. delicate,

butternut

1/4 cup olive oil, divided

1/4 cup water

2 cups thinly sliced

onions

1 1/2 tsps. minced garlic

2 cups diced tomatoes, including

juices

2 tsps. chopped fresh oregano or 1/2 tsp. dried

1/8 tsp. ground

allspice

salt and pepper

1/4 lb. crumbled feta

1/3 cup pine nuts,

lightly toasted

 

Peel squash and cut in half lengthwise; remove

seeds. Cut into 1/2-inch slices. Season with salt and pepper. Heat 2 tablespoons

oil in a large sauté pan or skillet over moderate heat until hot but not

smoking. Cook squash in single layer until lightly browned on both sides. Return

all squash to pan and add water. Cook over medium-low heat, covered, until

tender, about 5 minutes. Gently transfer squash to an 11-inch gratin dish or

other shallow baking dish. Squash slices may overlap. Pour any juices left in

pan over squash. 

In the same pan, heat remaining 2 tablespoons oil

over medium heat. Add onions and garlic and cook, stirring frequently, until

soft, about 5 to 6 minutes.  Add tomatoes and juices, oregano, allspice,

and salt and pepper to taste. Simmer, uncovered, about 3 minutes.

Pour

tomato mixture evenly over squash and crumble feta on top.  Sprinkle with

pine nuts.

Bake at 350 degrees until heated through, about 15 minutes.

 

Serves 4.