I love butternut squash, but there’s the usual problem–it’s a lot of squash when you’re cooking for one. This recipe looks like a keeper to me. I’ll be sure to make this with part of the butternut squash that is sitting on my kitchen counter!
Originally posted on Avocado - Pesto:
I had to do something with the leftover butternut squash from the root vegetables I made last week. This butternut squash was huge and could easily be the star of two main dishes. Not wanting to just roast it again I decided to make a gratin. I found some recipes online and adapted them to include the ingredients I had on hand. The final result – delicious. Butternut squash, caramelized onions, mushrooms and melted gruyere. A great vegetarian side or main dish served with a leafy green salad.