Category: Vegetarian Dishes

Butternut Squash Gratin with Parmesan-Sage Cream 

Posted on by Carfagnas Market

If you are seeking comfort food for autumn and winter, this Italian-style gratin is the answer.  The true star of this dish is the Parmesan-Sage Cream that holds the butternut squash together.  This creamy comforting dish could also be made with a blend of squash and potatoes, or using only potatoes.   

  • 2-3 pounds butternut squash, peeled and sliced 
  • 2 cups heavy cream 
  • 2 cloves garlic, minced 
  • 1 tablespoon chopped fresh sage leaves 
  • 1 cup Parmesan cheese, grated 
  • 1 1/2 teaspoons kosher salt 
  • Fresh sage leaves for garnish 
  • 2 tablespoons butter for preparing the casserole dish 

Preheat the oven to 375 degrees.  Using a food processor with the slicing disk, or a mandolin, or a sharp knife, thinly slice the peeled butternut squash.     

Place the heavy cream, minced garlic, and chopped sage leaves into a small saucepan.  Gently warm for a about 5 minutes but do not boil.  Turn off the heat and set aside.   

Prepare a 10-12-inch ceramic or Pyrex glass casserole dish by generously buttering the sides and bottom of the dish.  Begin to build layers of squash by placing a layer of the thinly sliced squash on the bottom of the dish.  Sprinkle with a bit of salt.  Ladle a quarter of the cream mixture over the squash.  Sprinkle 3 tablespoons of Parmesan cheese over the squash.  Continue building with 3 additional layers. For the top layer, add the remaining squash making this your prettiest layer, using the remaining cream mixture and Parmesan cheese.  Garnish the center of the gratin with whole fresh sage leaves.  

Place the casserole dish onto a sheet pan, then bake for 45-50 minutes until the squash is tender and the gratin is bubbly and golden brown.  Let stand for 10-15 minutes before serving.   

Featured Market Ingredients 

Parmigiano Reggiano  

Fresh Whole Sage Leaves 

Fresh Garlic 

Heavy Cream 

Red Peperonata Gratin al Forno

Posted on by Carfagnas Market

Peperonata is a vibrant Italian vegetable casserole primarily featuring bell peppers as the star ingredient.  This humble dish, originating in the sun-drenched regions of Italy, showcases the sweet and savory interplay of bell peppers and other vegetables such as garlic, onion, or even eggplant.  Beyond its deliciousness, Peperonata is incredibly easy to make. The secret lies in the slow cooking process, made here in the oven, which allows the vegetables to soften and meld their flavors into a delightful medley.

Peperonata is the perfect accompaniment to various meats, especially grilled, but it can also be great as a bruschetta topping.

  • 8 red bell peppers, halved and seeded, stems removed
  • 1/2 cup olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • 4 tablespoons chopped black olives
  • 3 tablespoons capers
  • 3 sprigs of fresh oregano, or 1/2 teaspoon dried
  • 2 large garlic cloves, sliced
  • 1/4 -1/2 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup panko breadcrumbs

Preheat the oven to 350 degrees.  Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat.  Roast for 30-35 minutes until soft and slightly slumped.  Remove from the oven.  Increase the oven temperature to 400degrees.

When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl.  Remove and discard the oregano stems, adding the leaves plus the remaining ingredients, except the Parmesan cheese and breadcrumbs, to the peppers stirring to combine.  Transfer the mixture to a gratin dish or other shallow ceramic baking dish.  Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil.  Place the gratin dish into the hot oven for 18-20 minutes until the breadcrumbs are golden brown and the cheese is melted.  Serve warm or at room temperature.  

Zucchini Parmesan

Posted on by Carfagnas Market
  • 4-5 medium zucchini, about 2 1/2 pounds
  • 2 cloves garlic, thinly sliced
  • 5 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3/4 cup panko breadcrumb
  • 1 1/2 cups grated parmesan cheese, divided
  • 1/2 cup shredded whole milk mozzarella
  • 1 1/4 cups jarred tomato sauce with basil
  • Fresh basil sprigs

Preheat the oven to 450 degrees. Cut each zucchini in half lengthwise, then cut into random pieces each being about 2 inches in size. Various sizes and shapes are good for this step. Place the pieces into a 9×13 inch baking dish and drizzle with 3 tablespoons olive oil. Add the sliced garlic, season with 1 teaspoon of salt and toss well to coat. Roast in the hot oven for 25-30 minutes, stirring halfway through, until the liquid is evaporated, and the zucchini is beginning to brown.

While the zucchini is roasting, in a medium bowl combine the panko, 3/4 cup grated parmesan, remaining teaspoon salt, and 2 tablespoons olive oil. Toss well to fully combine. Set aside.

Once the zucchini is beginning to brown, sprinkle the remaining 3/4 cup parmesan cheese and mozzarella over the zucchini, tossing to combine. Pour the tomato sauce over the zucchini, gently mix to combine. Evenly sprinkle the breadcrumb mixture over the top and return to the oven for 12-15 minutes until the top is golden brown and bubbly. Remove from the oven to cool for about 10 minutes. Add fresh basil and serve.


This Zucchini Parmesan dish hits all the right notes. Cheesy, crispy, saucy, and delicious! More commonly we think of Eggplant Parmesan with origin traced back to the 18th century originating in Southern Italy. The authentic dish features layers of breaded and fried eggplant slices, tomato sauce, and cheese. Our modern twist uses zucchini and eliminates frying with roasting, tossing the ingredients together instead of layering, resulting in an easy shortcut. The zucchini becomes deliciously silky-smooth with crispy-golden brown bits for a simple weekday dinner.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

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