Ingredients

  • 1 lb. butternut squash 1/2" slices
  • ¼ cup olive oil
  • ¼ cup water
  • 2 medium onions halved, thinly slice
  • 2 cloves garlic finely chopped
  • 15 ounces whole tomatoes dices
  • 2 teaspoons fresh oregano
  • ⅛ teaspoon ground allspice
  • ¼ lb. feta cheese
  • ⅓ cup pine nuts toasted

Directions

1. Peel squash. Season both sides of slices with salt and pepper. Sauté with half the oil , in batches, until browned, 3-4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2 qt gratin or shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.
2. Cook onions and garlic in remaining 2 tablespoons oil until soft. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.
3. Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.
4. Preheat oven to 400*F/200*C/GM6.
5. Bake gratin until heated through and cheese is softened, about 10 minutes. Serve gratin drizzled with oil.

Notes
Serving Ideas:Original serves 4.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadBaked Butternut Squash with Tomatoes and Pine Nuts. To import, drag image to your MacGourmet recipe box.