This is a nice way to prepare winter squash. There’s a bit of prep, not much, but worth it. Gratinée is something of a catch-all term that can refer to how a dish is baked as well as the vessel in which the recipe is baked. Here it refers to a topping of breadcrumbs and cheese. You can peel the squash or not, leaving it to your diners to cut away the cooked peel or eat it, depending on the type of squash.
12 half-inch or so slices winter squash–half moons, crescents, or rounds if using the neck of a butternut
2/3 c grated Parmesan or Romano cheese
1/4 c dried breadcrumbs
1/2 c minced fresh herb or 2 T dried herb, one or a combination of herbs
2 T grated orange zest, or lemon zest, divided
2 garlic cloves, finely minced
salt and pepper, to taste
1/4 c vegetable oil or melted butter
sour cream, yogurt, crème fraîche, or salsa, for serving, optional
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or foil. Arrange the squash slices, peeled or not, on the parchment.
2. Combine the cheese, breadcrumbs, herb(s), half the zest, garlic, salt, and pepper in a small bowl.
3. Brush the squash slices with the oil or melted butter. Sprinkle the breadcrumb mixture over each one, pressing down a little to get the mixture to adhere some.
4. Bake for about 30 minutes, until tender. The tip of a knife or fork should go in easily. The cooking time will depend on the thickness of the squash slices. Remove from oven, sprinkle with the remaining zest and serve, with sour cream or other suggested accompaniments, if you like.