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confit squash casserole

confit squash casserole

this light, southern casserole is a take on the french dish known as byaldi (the italians would call it ratatouille), but with an added southern twist. the pure and simple flavor showcases classic southern ingredients, but it’s much healthier than more traditional southern casseroles.

for this dish, you will need a 10” to 12” casserole dish, a share knife, and ideally, a mandolin.

for the piperade
  • 1 each red pepper sliced thin
  • 1 each yellow onion sliced thin (i prefer sweet onions)
  • 1 each head of fennel sliced thin
  • 4 each cloves of garlic sliced thin
  • 3 tbsp olive oil
  • 3 each sprigs of thyme
  • 1 tbsp salt
for the casserole
  • 2 lbs yellow squash
  • 2 lbs yellow zucchini
  • 2 lbs green zucchini
  • 1 lb roma tomatoes
  • 4 tbsp olive oil
  • 1 tsp fresh ground black pepper
  • 1 tbsp salt
for the piperade
  1. in a large sauté pan, cook all of the thinly sliced vegetables and salt in the olive oil, over medium heat, until translucent. put in the bottom of you casserole dish. sprinkle thyme over the vegetables.

for the casserole
  1. slice all the vegetables about a ¼” thick. if you have a mandolin, use it. the consistency of the vegetables is very important, as you’ll want all the veggies to cook at the same speed. the closer they are to the same size, the better. just remember to keep your fingers out of the way. 

  2. shingle the veggies in an alternating pattern on top of the piperade until all are used up or there is no more room. season with salt and pepper. then, drizzle olive oil over the top. wrap the dish tightly in foil and cook for 30 minutes at 325 degrees. remove foil and gently press squash and tomatoes into their own juices. recover and cook for an addition 20-30 minutes. the squash and tomatoes should look cooked.

  3. garnish with arugula, goat cheese, red onion & sautéed red pepper slices.