Ingredients:
1 cup stemmed parsley sprigs, loosely packed
1 garlic clove, minced
2 teaspoons grated lemon zest
½ teaspoon sea salt
2 cups fresh breadcrumbs
4 cups butternut squash cubes
1/3 pound farfalle (egg bows)
½ cup warm stock of choice
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Directions:
1. Mince together the parsley, garlic, lemon zest, and salt. Blend well with the breadcrumbs.
2. Put 1 inch of water in a steamer. Put the squash in the steamer basket, cover and steam over simmering water until tender, about 15 minutes.
3. Cook the farfalle according to package directions then drain. Toss it with the stock and 1 tablespoon of the olive oil.
4. Preheat the oven to 350 degrees F. In a 2-quart baking dish, make a layer of half the squash and half the breadcrumb mixture. Sprinkle the farfalle on top. Cover with the remaining squash. Top with the remaining breadcrumb mixture. Sprinkle with cheese and drizzle with remaining olive oil.
5. Bake the gratin until lightly colored on top and heated through, 20-25 minutes. Serve warm.
Serves 4-6