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


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


1. Preheat oven to 425 degrees F…

View original post 127 more words

This entry was posted in Food for thought by sa.fifer. Bookmark the permalink.

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.