Once again, my box included butternut squash. Great. I’m tired of making soups and risotto with it–what else could I do? Luckily, my internship rotation now is in a kitchen for a corporate office building, which means I am able to pick the chef’s brain! (thanks Shawn!) I told him my situation and he said, “how about gratin?”. Hmm….I never would have thought of that! BRILLIANT!
This is what happened:
I peeled the raw squash, and sliced it very thinly. I buttered a casserole dish, and put a layer of the squash down. i sprinkled on some parmesan and mozzarella cheese, then a little milk. I repeated the process a few times, then stuck the thing in the oven on 350 degrees for about 45 minutes. Enough said.
What a great way to use the squash! My boyfriend was so tired of squash, but he ate this without any nagging! Try it out 🙂
Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.