DELICATA SQUASH GRATIN

Sep 17

The leaves change and so does the harvest. I really enjoy fall with its rich colors of orange and red. Pumpkins are popping up at the local farmers’ markets and nurseries. As the weather cools, our meals change from light summer mostly fresh raw food to more hearty baked or cooked meals. My family really loves this fall dish made with golden delicata squash, cream, and cheese. Even my husband who does not really care about squash or pumpkin admitted that this is a good one!

INGREDIENTS
2 small delicata squash
1 tsp butter
1/2 cup heavy whipping cream (note: if you are still sensitive to lactose, I recommend fermenting the cream, fermented heavy whipping cream)
2 cups grated Gryere and Emmental cheese
sea salt
pepper

INSTRUCTIONS
Preheat the oven to 350° F

Grease a shallow baking dish with butter.

Cut the delicata squash lengthwise and scrape out the seeds. Cut each half in 1/4” thick slices with a sharp knife. Stagger the squash slices into the baking dish. Sprinkle the squash evenly with the heavy whipping cream. Cover generously with the cheese. Season with salt and pepper.

Place the dish in the middle of the oven and bake for 35 minutes until the cheese turns to a light brown color and the squash is thoroughly cooked. Remove from the oven and serve with fresh salad or your favorite meats.

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