Food for thought

What to do with all that butternut squash….

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!

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.

Butternut Squash Gratin

Serves: 6

Start to Finish: 60-70 minutes

Ingredients:

1/2-1 butternut squash, peeled, halved, seeds scooped out, and chopped

1 onion, halved and thinly sliced

1 1/2 teaspoons brown sugar

1 tablespoon balsamic vinegar

5-10 button mushrooms, sliced into thick pieces

6 ounces Gruyere, shredded

salt and pepper, to taste

basil, slivered

Directions:

1. Preheat oven to 425 degrees F…

View original post 127 more words

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About sa.fifer

Lover of good, wholesome food and wine. Cooks for one and the cat. Likes to paint-- a frustrated botanical illustrator and amateur (photographer) and fledgling birdwatcher, beekeeper, and Kindle addict. Works as a freelance indexer.

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