I must confess, I am not a big fan of squash. I try really hard to like it and make it all sorts of ways. I don’t mind zucchini in a stir fry, but I tend to find that a dish that is all squash doesn’t usually cut it for me. We got 4 small squash in our CSA bag this week – 2 yellow and 2 green. I stumbled upon this recipe for squash gratin in July/Aug Food Network Magazine and it was just what I needed! I adapted the recipe as follows:

Toss 4 thinly sliced small yellow and green squash with 1 tbsp kosher salt and let sit about 20-30 minutes. Then drain and rinse and pat dry. Chop 1/4 large onion, 1 tbsp fresh thyme and 1 tbsp fresh parsley. Add to squash with 1 tbsp lemon juice and 1/2 cup shredded Swiss cheese and some pepper to taste.  Arrange in a baking dish and sprinkle 1/4 cup grated Swiss on top. Bake for 25 minutes at 400 or until browned and squash is cooked through.

I really enjoyed this a lot. The lemon juice gave it some brightness and the cheese, well what doesn’t cheese make better?  It didn’t taste like plain ole squash and I liked it so much I ate leftovers for lunch for two days!