Ingredients

Makes 4 servings

　　1 large butternut squash (3 1/2 pounds)

　　1/4 cup olive oil

　　1/4 cup water

　　2 medium onions, halved lengthwise, then thinly sliced crosswise

　　2 garlic cloves, finely chopped

　　1 (14 1/2- to 15-ounce) can diced tomatoes, including juice

　　2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled

　　1/8 teaspoon ground allspice

　　1/4 pound crumbled feta (scant 1/4 cup)

　　1/3 cup pine nuts, toasted

　　Accompaniment: extra-virgin olive oil

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.

　　

Step 3

Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.

　　

Step 4

Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.

　　

Step 5

Bake gratin until heated through and cheese is softened, about 10 minutes.

　　

Step 6

Serve gratin drizzled with oil.