recipe WEDNESDAY: Butternut Squash Gratin

Butternut Squash Gratin

As fall creeps in, seasonal cold weather produce begins! Greens, broccoli, cauliflower, squashes, apples become abundant! This is a great fall side dish, a perfect compliment to plenty of meals. Search out a local, organic farm to find the best quality butternut squash. Plus if you have extra squash, it's a great excuse to make soup!

 

• 1 large organic butternut squash, peeled, seeded and cut into 1/3-inch-thick slices, divided
• 3 organic shallots, chopped
• 2 cups shredded or crumbled Petit Basque
• 1 3/4 cup organic heavy cream
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup toasted and crumbled Ezekiel Bread

Preheat oven to 375°F. Butter a 9- x 13-inch baking dish and arrange half of the squash slices in the bottom. Sprinkle with shallots and half of the cheese. Cover with remaining squash and sprinkle with remaining cheese. In a small bowl, whisk together cream, salt and pepper; pour cream mixture over squash. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 1 hour. Cool 15 minutes before serving.