Tortino of Squash with Basil Cream Sauce

Posted in Recipes

1 ½ tablespoons olive oil 1 cup freshly grated jack cheese

2 pounds mixed summer squashes, cut into 1 inch chunks salt and pepper to taste

A good pinch of nutmeg

Basil cream sauce – see recipe below

Warm the oil in a large skillet over medium-high heat. Sauté the squash pieces, turning frequently, just until browned on the cut sides, about 10 to 15 minutes. Turn into a 10-inch pie or gratin dish. Sprinkle with cheese, nutmeg and salt and pepper.

Prepare the cream sauce. Preheat the oven to 400 degrees. Pour the sauce evenly over the squash and bake until browned, 20 to 25 minutes. Cool for a few minutes before serving.

Basil Cream Sauce

2 tablespoons butter 3 tablespoons flour

2 cups milk 2 to 4 tablespoons chopped basil leaves

Salt and pepper to taste

In a small saucepan, melt the butter over low heat and then whisk in the flour to make a paste. Stir frequently while it cooks for 1 to 2 minutes. Off the heat, slowly add the milk, whisking until smooth after each addition. Whisk in the salt and pepper to taste and stir frequently over medium heat until the sauce bubbles and thickens. Stir in the basil.

Try the sauce next time with marjoram, dill, sage or chives.

This recipe was adapted from The Kitchen Garden Cookbook.

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