Preparation:
Preheat oven to 325. Peel squash. Cut in half and remove seeds and pith.
Slice into bite-sized pieces, aobut 1/4" thick.
In heavy skillet, over med. to med.-high heat, saute squash slices in butter and oil until lightly browned. Salt and pepper to taste, then transfer to a buttered, shallow baking dish (8x10).
In same skillet, over reduced heat, gently saute onions until soft, adding a little more butter and oil if necessary. Add a dash more of salt and pepper, and spoon over squash.
Peel tomatoes, seed and chop. Place in same skillet, seasoning with 1/2
t. thyme and salt and pepper to taste. Cook briskly over med. heat, stirring
from time to time, until soft and thickened, with no excess liquid, about 10 min.
Spoon tomatoes over onions and squash. Top with cheese. Bake uncovered
30 min. Increase heat to 425 and bake another 5-10 min. until cheese just begins to brown.
Note: Wonderful on its own for vegetarians, or with any simple meat or poultry dish, from Autumn through early Spring. It can be made hours ahead of time except for the baking.
Note: The baking temps. and times can be adjusted as to your menu needs: You can bake it, uncovered, for 15 min. at 425; or covered for 30 min. at 350, then uncover it and brown quickly under the broiler. |
