Cindy Thomas, November 2, 2015
Butternut squash is one of my favorite fall foods. This butternut gratin recipe really showcases the squash and has a rich satisfying flavor as a side dish or even as a main course. This seems like it would be a welcome addition to our Thanksgiving table later this month.
Then all this goodness is baked in the oven for about 30 minutes at 350 degrees according to the recipe. I found that mine needed longer to bake. I think the next time I make this, I will put it in a larger baking dish. A larger dish would allow a better cheese to squash ratio and would probably decrease my baking time too. I served this as a side dish with boneless pork chops and asparagus. My husband and I have been eating the butternut gratin as a main dish for lunch this weekend. It is very satisfying!
I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK