Squash Gratin with Goat Cheese and Baby Greens

Author: Chef ALLAN SCHANBACHER

Issue: November, 2008, Page 181

2 small sugar pumpkins or butternut squash
3 Tbs. extra-virgin olive oil
1 Tbs. packed dark brown sugar
1 tsp. Ancho chile powder
8 fresh sage leaves, cut into thin slivers
6 oz. fresh goat cheese
kosher salt and fresh ground black pepper
to taste
frisee or micro greens for garnish

ASK CHEF AL

Q: What are your favorite fall dishes?
A: Well, in places where it actually gets cool, I love braised meats. Short ribs are my favorite. I also like stews. Comfort food in general just lends itself to fall – anything creamy, slow-cooked, etc. And the smells you get in your house when you’re cooking them are just the best.

Q: Do you have any tips for cooking Thanksgiving dinner?
A: If you’re not cooking for a lot of people, it’s fun to cook something untraditional like duck, quail or pheasant. Smaller birds for fewer people. They’re really easy to prepare, and you don’t end up with leftovers for days.

Have a question for
Chef Al? Write to us at:
phxmag@cities-
westpub.com.

photos by Werner Segarra

1. Preheat oven to 450° F and set the rack in the middle level. Use one tablespoon of oil to lightly grease a baking sheet and set aside.
2. Cut pumpkins or squash in half, then seed and peel them using a knife. Cut the flesh into one-inch cubes. You should have eight to 10 cups. Place the cubes into a large bowl, drizzle with two tablespoons of oil and toss until thoroughly coated.
3. Mix the brown sugar, chile powder and sage in a small bowl and toss with the pumpkin or squash cubes to coat evenly. Season to taste with salt and pepper.
4. Arrange the cubes in a single layer on the baking sheet and roast, turning once, until tender and lightly browned, about 15 minutes. Remove from the oven and let cool on the baking sheet for about 10 minutes.
5. Place six cleaned tuna cans (with the top and bottom lids removed to make ring molds) on a second greased sheet. Loosely pack each mold with roasted cubes until almost full. Divide the goat cheese over the six filled molds and place in the oven for 10 to 12 minutes, until the pumpkin or squash is hot and the cheese is browned on the edges.
6. In a small bowl, toss the greens with a squeeze of lemon juice and mix. Use a wide spatula to lift each molded gratin and place it in the center of a plate. Run a knife around the inside edge to loosen and lift the can off the gratin. Repeat with the other five. Scatter a few lightly dressed greens around the gratin and serve.

Recipes

Squash Gratin with Goat Cheese and Baby Greens