Butternut Squash Gratin
Servings: 2
Calories: 225kcal
Ingredients
- 20 ounces butternut Squash peeled, seeded, and cut into 1/2 inch slices
- 3/4 cup vegetable broth
- 1/2 cup raw milk Gruyere Swiss cheese, shredded
- 1/4 cup raw sheep's milk Romano cheese, grated
- 1/2 tsp unrefined sea salt
- 1/2 tsp black pepper, freshly ground
Instructions
- Prepare the squash. Slice off the stem and bottom. Cut the squash into two long pieces by slicing it vertically. Peel each half and scoop out the seeds. Cut 3/4-inch slices using a knife or food processor slicing blade.
- Place the squash in a large saucepan. Cover with water and bring to a boil. Cook over high heat for two minutes and drain completely.
- Pour a thin layer of vegetable broth on the bottom of a 9-inch square baking dish.
- Make a layer of squash slices on the bottom. Use half of the Gruyere cheese for the next layer. Then add another layer of squash slices.
- Use the remaining Gruyere cheese to make the top layer. Add the salt and pepper.
- Top with the remaining vegetable broth and bake covered for 30 minutes at 350 degrees F.
- Remove from the oven and top with the Romano cheese. Bake uncovered at 400 degrees F. until the cheese melts and browns (about 10 minutes).
- Let sit for 5 minutes. Serve and enjoy!
Notes
As an option, you can add some bread crumbs across the top in the last 10 minutes of cooking.