I love the crispy and savory crust on top of the sweet broccoli and squash. This dish is gluten-free, thanks to Ian’s Gluten-Free Panko Breadcrumbs. Any vegetable or combination of vegetables will work well with this recipe, but choose your vegetables with similar densities or you’ll end up with mushy broccoli and hard carrots.
Winter Broccoli and Squash Gratin
Serves 4 as a vegetarian main dish or 6 as a side dish
- 1# butternut squash, chopped into 1″ chunks
- 3 C gluten-free panko breadcrumbs
- 2 heads of broccoli (about 1 ½ pounds) chopped into florets the same size as the squash
- ¾ C grated Parmesan cheese
- ¼ C EVOO
- ¼ C sour cream, whisked with 1T of cream or milk
- 3T capers
- 3 garlic cloves
Directions: Preheat oven to 400°. Lightly butter a 3-quart casserole dish. In a small bowl, combine the breadcrumbs, Parmesan cheese, capers, and EVOO. Over the top, grate the three cloves of garlic, using a fine grater, over the crumbs. Stir all ingredients and combine thoroughly.
Steam the butternut squash for 5 minutes or until just tender. Drain, and place in the casserole dish. Steam the broccoli for 5 minutes or until crisp tender, give them a cold water rinse, drain again, and add the broccoli to the squash in the casserole dish. Evenly spread the sour cream & cream mixture on top of the broccoli and squash. Sprinkle the breadcrumb mixture on top.
Bake (using the convection option if you have it) for 15 minutes or until golden brown. If your gratin is not brown after 15 minutes, broil on high for 3-5 minutes. Do not over bake.