Agriculture Reference
In-Depth Information
Add the mushrooms back to the pan along with any liquid that has accumulated in the bot-
tom of the bowl. Stir to combine with the prosciutto and leeks. Add the creme fraiche and
continue to cook slowly, stirring occasionally, while you clean the squash.
Remove any scorched spots from the cut side of the squash. Hold 1 squash half over a
large bowl and, using a fork, scrape out the strands, separating them as you work from
one end of the squash to the other. When there is little left but the skin, empty the squash
strands into the bowl. Repeat with the other half, adding the squash to the bowl. Season
the squash with the remaining 2 teaspoons salt and stir well to combine.
Add the mushroom mixture to the squash and stir to combine. Transfer the mixture to a
large gratin or baking dish, mounding it slightly in the center. Add the heavy cream, shak-
ing the pan gently to distribute it through the squash. The cream should just be visible
around the edge of the squash. Bake until the cream is bubbling and beginning to darken
around the edge, about 15 minutes.
While the gratin is baking, prepare the bread crumbs. Cut away the crusts of the sourdough
and cut the interior into cubes. Process in a blender to make coarse crumbs; you should
have about 2'/z cups. Add the cheese and pulse 3 or 4 times to thoroughly combine.
Scatter the bread crumbs evenly over the gratin, then dot with about 11/2 tablespoons but-
ter. Return to the oven and bake until the top is golden brown, about 15 minutes. Let cool
slightly before serving.
Caramelized Winter Squash with Rosemary Gremolata
Serving winter squash doesn't mean you have to start preparing it hours in advance.
This recipe is done in about 20 minutes from start to finish. The minced rosemary,
garlic and lemon need to be cooked only long enough to release their wintry per-
fumes.
6 SERVINGS
