Red Bean, Sweet Potato and Summer Squash Gratin
With the option of using either milk, coconut milk or soy milk, this summer squash recipe can cater to anyone's specific tastes. This Red Bean, Sweet Potato and Summer Squash Gratin recipe is delicious no matter what kind of milk you use.
Cooking Time37 min
Ingredients
- 3 cups diced sweet potato
- 2 tablespoons butter or vegetable oil
- 2 cups diced, summer squash or zuchhini or butternut
- 2 cloves garlic, minced
- 4-6 scallions, chopped
- 1 1/4 cup milk or coconut milk or soy milk
- 1 cup cooked or canned red beans or cannellini beans, drained
- 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup shredded Gouda cheese
- 1/4 cup bread crumbs
Instructions
- Place the sweet potatoes in boiling water to cover and boil for about 5 minutes then drain and cool slightly and discard the water.
- Preheat oven to 375 degrees F.
- Melt the butter in a saucepan and add the summer squash, scallions and garlic and saute for 5-7 minutes.
- Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring frequently.
- Place the potatoes in the bottom of a lightly greased 8-inch square casserole or gratin dish.
- Pour the vegetable-milk mixture over the potatoes and sprinkle with the Gouda and bread crumbs.
- Place in the oven and bake for 20 minutes, until a crust forms on top. remove from the oven and serve hot from the baking dish.
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