Squash Gratin With Poblanos & Cream

More from this source
Food & Wine


Add a comment


6 large poblanos (about 1 1/2 pounds)

2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 1/2 teaspoons coarsely chopped thyme

Salt and freshly ground black pepper

1 large white onion, thinly sliced

3 large garlic cloves, thinly sliced

1 teaspoon coarsely chopped oregano

1/2 cup heavy cream

3/4 cup crème fraîche or sour cream

8 ounces Monterey Jack cheese, shredded

8 ounces farmer cheese (see Note)

Toasted pumpkin seeds, for serving

You might also like

Zucchini & Roasted Poblano Gratin
SF Gate
Zucchini Gratin
No Recipes
Zucchini And Tomato Gratin
Andrea's Recipes
Zucchini, Eggplant, Tomato Gratin
Simply Recipes
Pesto Zucchini Tomato Gratin Recipe
Gluten Free Goddess
Zucchini Rice Gratin
smitten kitchen
Green Vegetable Gratin W/ Crunchy Carrot Crust
Veggie Num Num
Summer Sqaush Gratin With Gruyere And Salsa Verde
smitten kitchen
Summer Squash Gratin Recipe
101 Cookbooks
Butternut Squash And Stichelton Gratin
The British Larder