Red Kuri Squash Gratin

Red Kuri squash was a new one to me when I found it at a farmer's market, but I've completely come to appreciate it. It is pumpkin colored, but smoother on the outside without the signature ridges of a pumpkin. It looks a bit like butternut squash when cut open, and is quite sweet. Like many other squashes, it is an excellent source of fiber and vitamins A and C and even contains beta-carotene.

I made a simple gratin with the red kuri squash that was absolutely delicious, but you could easily prepare this squash in many ways. It's smooth, creamy, and sweet texture makes it a delight in nearly any form. It also pairs with a lot of other dinner items. I made it with some cajun catfish to contrast the sweetness with a bit of spice, but you could go nearly any route.

Difficulty: easy
Cost: $21.04
Time: 1 hr

Nutrition and recipe below the jump!



Red Kuri Squash Gratin
Ingredients:
3 c red kuri squash, peeled and cubed (3/4"-1")
2 russet potatoes, cubed (3/4"-1")
2 c zucchini, shredded
3/4 c fat free ricotta
1 tsp nutmeg
1/2 tsp black pepper
3 oz fontina, shredded

Put your squash and potatoes in a decent-sized pot. Fill with water until the water level is about 1" above the veggies, then bring to a boil. Reduce heat and simmer, with the lid on, for about 15 minutes. The vegetables should be tender at this point. Drain them and place in a bowl.

At this point, you'll also want to get your oven pre-heating to 400 degrees.

Mash the squash and potatoes with a masher or in a food mill until all of the big chunks are gone. Add the zucchini, ricotta, nutmeg, black pepper, and half of the fontina. Mix until evenly combined.

Grease a 9x9 glass baking dish with cooking spray. Put the squash mixture in the glass dish and smooth the top. Sprinkle the other half of the fontina evenly over the top. Bake for 30 minutes or until the cheese is melted and the top slightly browned. Enjoy!

Servings: 4
Serving size: 1.5 - 2 cups
Nutrition: calories 241; carbs 31g; fat 8g; protein 13g; sodium 252mg; iron 9mg