Butternut Squash Gratin

Winter is squash season. One of my favorites is butternut squash. It has a slightly sweet flavor and the texture is firm, not mealy or watery. It’s also a bargain this time of year. Added bonus: it keeps for at least a month in a cool spot in your kitchen.

Here’s a gratin that uses no dairy at all. No cheese. No milk or cream. Concentrated flavor comes from leeks, raisins, garlic, parsley, and lemon zest.

Leeks are a delicious member of the onion family. They are milder than yellow onions and are more tender when sautéed. Leeks often hide grit and dirt in their outer layers. To make sure you get them clean, cut them lengthwise from the dark green leaves to the root end, but not quite all the way through so the two halves remain attached. Rinse well under cold water, making sure to separate the layers to flush out the dirt. To slice, cut off the roots and finish the lengthwise cut to separate the two halves. Then slice crosswise thinly.

Butternut Squash Gratin with raisins and leeks

6 servings

1/4 cup raisins
1 butternut squash, 1 1/2 – 2 pounds
cooking spray
1 cup chopped fresh parsley
zest of 1 large lemon
2 cloves garlic, minced
2 Tablespoons olive oil
2 leeks, white and light green parts, cleaned and thinly sliced
salt
black pepper
1 1/2 cups fresh breadcrumbs, about 4 slices of bread (see Note)

Cover raisins with hot water in a small bowl and set aside to plump up for 10 minutes.

Cut top and bottom off squash. Peel and cut in half lengthwise and scoop out seeds. Slice 1/4″ thick crosswise.

Preheat oven to 375˚F. Coat a shallow large gratin dish (a 12″ quiche dish works well) with non-stick cooking spray.

Drain raisins and pat dry. Chop raisins and combine with parsley, lemon zest, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat a large skillet over medium heat. Add 1/2 Tablespoon olive oil. Sauté leeks until wilted. Season with salt and pepper. Remove from heat.

To construct the gratin, layer 1/2 the squash slices in the bottom of the gratin dish. Season with salt and pepper. Spread the leeks over the squash. Spread 1/2 the raisin mixture over leeks. Drizzle lightly with about 1/2 Tablespoon olive oil. Layer on remaining squash slices. Season with salt and pepper. Cover tightly with foil and bake for 1 hour, until squash is tender and is easily pierced with the tip of a knife.

Combine breadcrumbs with the rest of the raisin mixture and 1 Tablespoon olive oil. Spread breadcrumbs evenly over the top of the gratin. Return to the oven, uncovered. Bake for 15 minutes until top is golden.

Serve immediately.

Note: To make fresh breadcrumbs, cut off crusts, cut bread into small cubes and pulse in a food processor until crumbs.

Photo: Dinkum [CC0], from Wikimedia Commons

Herb & Garlic Turkey Thighs

I adapted this recipe for Middle Eastern Herb and Garlic Chicken (from the New York Times) for turkey thighs, because that’s what I had. They had bones (I like bones) and I left the skin on. The skin made a handy place to stuff a bit of the very flavorful marinade.

Two turkey thighs weigh about the same as the 6 chicken thighs specified in the Times recipe. You will need to cook turkey thighs quite a bit longer but sometimes it’s a nice change from chicken. I’m a big fan of turkey, Thanksgiving or not.

The yogurt sauce is a tasty addition but it’s quite delicious without it. I have rearranged the ingredient list to make it easier to make the turkey without making the sauce.

Aleppo red pepper is my go-to finishing red pepper. It adds some not-too-hot fruity spice. I like it much better than crushed red pepper flakes which are much hotter.

Herb & Garlic Turkey Thighs
(serves 4-6)

2 turkey thighs, bone-in and with skin (about 2 pounds)

Marinade:
5 cloves garlic, minced
1 lemon, zest grated and juiced
3 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh mint
1 Tablespoon chopped fresh thyme
1 teaspoon dried oregano, crushed
1 1/2 teaspoons kosher salt
1 Tablespoons white sesame seeds

Yogurt Sauce:
1 7 oz. container Greek 2% yogurt
zest of 1 lemon
1 clove garlic, minced
salt
1/4 teaspoon black pepper

Garnish:
juice of 1 lemon
Aleppo red pepper (a light sprinkle or more if you like it spicy)
more fresh herbs (optional)

Combine all the marinade ingredients in a medium bowl. Place the turkey thighs in a glass baking that will hold them both in a single layer. Carefully separate the skin from the flesh of the thighs so that that you have a pocket under the skin. You want the skin to stay attached to the thighs. Stuff 1/3 of the marinade under the skin and pour the remaining marinade over the thighs, making sure to cover evenly. Marinate in the refrigerator for about 2 hours and up to 24 hours.

Heat up the grill so that one part is set to high and another part is set to low. You will start the turkey over the low part to brown up the skin, then turn that side off to finish the thighs only with indirect heat.

When the grill reaches 400°F, place the turkey thighs, skin side down on the cooler part of the grill. Cook until skin is browned, then flip. Brown other side. Turn off flame (or move turkey to a section with no coals) and continue cooking on indirect heat for about an hour until internal temperature reaches 165°F. Remove thighs from heat and cover while you make the yogurt sauce, if using.

Combine yogurt, lemon zest, garlic, a healthy pinch of salt, and black pepper in a small bowl.

To serve, sprinkle thighs with lemon juice, Aleppo red pepper, more herbs (if desired), and a dollop of yogurt sauce.