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Print this Recipe    Bean Pot Squash Gratin

Red Bean, Sweet Potato and Summer Squash Gratin

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

Place the sweet potatoes in boiling water to cover and boil for
about 5 minutes. Drain and cool slightly. Discard the water.
Preheat oven to 375 degs 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. Serves 4

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1 of 1 people found the following review helpful:
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Yum!!!, November 15, 2004 - 05:48 PM
Reviewer: Anonymous from US
This is absolutely fabulous, we love it! I have never used the zucchini in this recipe; instead, I increase the beans/sweet potatoes. The spices may seem a bit odd, but work. Use coconut milk.

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