Chef Matt Bell’s Squash “Casserole”

3 zephyr squashsouth-on-main-logo
3 shallots
8 sprigs fresh thyme, four whole, four with leaves removed and stems discarded
1 cup heavy cream
4 tablespoons unsalted butter
2 clove of garlic, one thinly sliced, one whole
1/8 cup dry white wine
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon fresh chives, thinly sliced

In a small non-stick sauté pan, over medium heat, melt one tablespoon butter. Once butter is foamy, add panko breadcrumbs. Stir frequently for three minutes or until breadcrumbs are toasty and lightly browned. Remove from heat, stir in a pinch of kosher salt and chopped parsley, chives and thyme leaves (save your whole sprigs of thyme for later). Set breadcrumbs aside and wipe pan clean.

In a large sauté pan, over medium-high heat, add 2 tablespoons EVOO. When oil is shimmering, add sliced squash to pan. Sauté, stirring frequently, until squash begins to soften, about three minutes. Add half your minced shallots and four whole sprigs of thyme to pan and continue to cook for another three minutes.

Add white wine to pan and use wooden spoon to scrape up all the delicious bits of flavor on the bottom of the pan. Continue to cook on medium-high heat until most of the wine has evaporated.

Add a half cup heavy cream. Bring to light boil, cook for two minutes. Season with kosher salt and pepper to taste. Reduce heat to very low to keep warm.

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