-
1
If serving the vegetables with grains, begin cooking the grains of your choice first.
-
2
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion.
-
3
Cook, stirring, until it begins to soften, about 3 minutes.
-
4
Add the shredded winter squash and the garlic and a generous pinch of salt.
-
5
Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste.
-
6
Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes.
-
7
Serve with grains or use the vegetables for the gratin below.
-
8
If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish.
-
9
In a large bowl, whisk together the eggs and milk.
-
10
Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables.
-
11
Add the cheeses and stir everything together, then scrape into the prepared baking dish.
-
12
Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set.
-
13
Allow to cool for 15 minutes or longer before cutting into wedges and serving.
-
14
The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.
