I sure know what’s going to be on my plate this Thanksgiving!
I saw @erinliveswhole make a cheesy sweet potato gratin and immediately knew I wanted to make a butternut squash gratin. Butternut squash is my favorite vegetable, especially this time of year.
- 1 large butternut squash, peeled
- 1 tbs extra virgin olive oil
- 2 shallots, diced
- 2 cloves minced garlic
- 1 tsp sage
- 1 tsp fresh thyme
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flax milk (or regular)
- 6 oz fat free mozzarella cheese, shredded (fat free was all I had, feel free to use any)
- Preheat the oven to 350 degree F and spray a baking dish (I used a pie dish, but you can use an 8×8-11 pan) with non stick cooking spray.
- Slice peeled butternut squash very thin, about 1/8 inch thick. Line them up in the dish, they should be close together and overlapping.
- In a saucepan, heat olive oil and shallot over medium-high heat. Cook for two minutes and then add garlic, sage, thyme, salt and pepper. Let cook for about 4-5 minutes or until softened.
- Turn off heat and stir in flax milk. Pour mixture evenly over top squash.
- Add shredded mozzarella evenly overtop of squash.
- Cover with foil and bake for 40 minutes. Take foil off and bake for 15 more minutes.
- Broil 2 minutes more to make cheese brown slightly, keeping an eye closely on it.