Green Pepper-Squash Gratin
This is a savory gratin, layering squash and green bell peppers baked with coconut cream and topped with freshly grated parmesan and pepper jack cheese.
4 cups steamed and frozen squash, defrosted, large dice
1 cup coconut cream
1 cup pepper jack cheese, grated
2 Tbsp parmesan cheese, grated
2 Tbsp extra virgin olive oil
½ a yellow onion, sliced
½ a green bell pepper, sliced
½ a jalapeño, minced
2 cloves garlic, minced
Pre-heat oven to 450 degrees.
In a cast iron skillet (or another oven-proof skillet) heat the oil on medium high heat.
Add the onions and bell peppers to the pan and sauce until soft.
Add the jalapeño and garlic, cook 1 more minute
Add the squash and coconut cream, bring to a boil, reduce to a simmer, and cook 5 minutes.
Stir in pepper jack cheese, top with parmesan and bake 25-30 minutes until golden brown on top.
Looking for squash to make this recipe? Check our selection of recipe-ready Hawai’i-grown starches on our online shop.