|Source: Adapted by Caroline Homan from www.food52.com|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
Salsa verde means "green sauce" in Italian, and this delicious take on summer squash gratin has 1/2 cup fresh salsa verde mixed in with it. Be sure to serve the extra on the side! The original recipe for the salsa verde included 1 anchovy and 1 Tbs. of capers; include those if you wish, reducing the salt, but this pared-down version is tasty as is. From one of my new favorite food websites, "Food 52," by New York Times food editor Amanda Hesser (based on the idea that the best cooks are the home cooks who cook 52 weeks of the year).
Make the salsa verde and set aside.
To make the gratin: Heat the oven to 400 F degrees. Cut the squash into 1/8" thick slices. Toss the slices in a colander with 1 tsp. salt, and let them sit for 10 minutes to remove excess water.
Heat butter in a medium pan. Swirl the butter and cook for a few minutes, until it begins to brown and smell nutty. Add the breadcrumbs to the pan and stir until the breadcrumbs are coated. If you're starting with fresh bread, cube 1 1/2 cups and toast in the oven while it's preheating.
Drain the squash and transfer it to a large mixing bowl. Add the onion, minced garlic, thyme, jalapeno, 1/2 cup salsa verde, and salt and pepper to taste. Toss to combine, and add most of the cheese and half of the toasted breadcrumbs.
Place the squash in a 9"x9" baking dish or cast iron skillet. Scatter the remaining cheese and breadcrumbs over the top. Bake 35 to 40 minutes, until the squash is tender and the top is crisp. Serve warm, with extra salsa verde on the side.