These are lovely simple dishes, aren't they? I like the rice in the bottom to soak up all the juices.
I like squashes. They were new to me when I started to get deliveries of organic vegetables once a week. During the autumn and winter there would often be a squash of all shapes and sizes - tiny pattypans, fist sized onion squashes and slices of giant squashes. I like them roasted in the oven and kept in the fridge for side dishes and snacking. Cumin and paprika are nice spices with them.
Nice new series!
RE: Tuesday Kitchen Notes #1 - Summer Squash Gratin / 火曜日のキッチンノート #001 - 簡単・夏野菜グラタン