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SQUASH GRATIN to six servings 2 tablespoons oil small onion, finely chopped 1 clove garlic, minced teaspoon dried thyme leaves or 4 branches fresh 1 bay leaf Salt cup dry white wine teaspoon cayenne pepper or teaspoon sweet paprika 1 pound tomatoes (fresh or canned), peeled, seeded and finely chopped Sugar (if necessary) Freshly ground pepper 1 squash (butternut, banana or sugar pumpkin) Oil for frying 4 ounces fontina or gruyere cheese, sliced Fresh herbs: parsley or marjoram, thyme, finely chopped 1. In a medium saucepan, heat 2 tablespoons oil. Add onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft. Add the wine and reduce by half. Add the cayenne and tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and with salt and pepper. 2. While the tomatoes are cooking, prepare the squash. Cut it open, scoop out the seeds and strings and then, with the flat cut surface resting on the counter, shave off the skin. Slice peeled squash into pieces about 3 inches and inch thick. 3. Heat enough oil to generously coat the bottom of a large skillet. Fry the squash pieces on both sides until browned and just tender. Remove and drain on paper towels, then with salt and pepper. 4. To form the gratin, put a few spoonfuls of tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between the layers. (Recipe be done ahead to this point.) 5. Heat oven to degrees. Bake until the cheese is melted and the gratin is hot, about 15 minutes. Serve with fresh herbs scattered over the surface. -Adapted from "The Greens Cook Book" -

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