What a day! But first, a few words about what brings me here today.
Winter squashes—members of the Cucurbitaceae family—have become a staple in our kitchen. Do you enjoy that French name, les curcubitacés, as much as I do?
If the number of winter squashes that P. and I eat each week is any indication, we may well be turning into large orange pumpkins ourselves. As for me, I’d most likely become a red kuri squash—un potimarron. I’m certain bébé will love them too.
I use this charming vegetable in countless ways: soups, desserts, vegetable tarts, cakes, blinis, pancakes, lasagna, risotto, vegetable stews—and especially gratins. Its sweet, nutty flavor and smooth texture make it remarkably versatile.
This gratin recipe was written for the Boston Globe’s food section and published recently. It’s incredibly simple: a lovely red kuri squash (preferably organic), a few potatoes, a zucchini, creamy ricotta, a more flavorful melting cheese, and a handful of spices. Layered and baked, it becomes a comforting dish that celebrates the season’s harvest.
What I love most about this gratin is how effortlessly it connects you to autumn. The ingredients are humble but generous, and the result is warm, satisfying, and full of seasonal character.
We are fortunate to have such abundance available; it would be a shame not to take advantage of it and savor these flavors while they last.