Turnip and Squash Gratin

Winter Squash and Turnip Gratin

* about 4 cups peeled and chopped (appx. 1″ pieces) winter squash and turnips
(you could do this with all squash, but I wouldn’t do it with all turnip, since they are so strong)
* 2 Tbsp olive oil
* 1/2 onion, chopped
* 1 clove garlic, minced
* 2 Tbsp minced fresh parsley
* 1 tsp minced fresh sage (or a pinch of dried sage)
* 2 eggs
* 1/4 cup milk
* 1 oz. parmesan, grated (about 1/4 cup)

Preheat oven to 425º. Place squash and turnip pieces in an 8×8″ (or smaller — as long as they fit) baking dish, and drizzle with 1 Tbsp of the oil. Add salt and pepper to taste, toss to coat, and bake for about 25 minutes, or until the pieces are tender. Remove from the oven (this can be done ahead, and refrigerated until ready to finish).

Meanwhile, heat another Tbsp olive oil in a medium skillet over medium heat. Sauté the onion until tender but not brown, about 6 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the parsley, sage, and cooked squash/turnip mixture (keep your original baking dish handy; no need to wash it), and stir to mix well. Remove from heat, and season with salt and pepper to taste.

In a medium bowl, lightly beat together the eggs and milk with 1/4 tsp salt and pepper to taste. Pour the squash/turnip mixture back into your baking dish, and pour the egg mixture on top. Top with grated parmesan, return to the oven, and bake another 15-20 minutes, until the top is golden brown and the eggs are set. Serve warm.