Monthly Archive

• Ingredients
• 1 # butternut squash (1/2 squash), peeled and thinly sliced
• 1 cup heavy cream
• 1 large garlic clove, minced
• 1 tsp. dried thyme
• 1 tsp. salt
• Pepper to taste
• 1/2-1 cup Gruyere cheese, shredded

Preheat oven to 375 degrees F and prepare a baking dish with non-stick.

Warm cream, garlic, thyme, and salt in a small saucepan.

In the prepared baking dish, layer squash slices and warmed cream and cheese, ending with cheese, until it’s all used. Bake at 375 degrees F, covered, for 40 minutes. Remove cover and continue baking for another 20 minutes until squash is fork tender.

NOTES: Super creamy and delicious! The recipe comes from kitchenpop. It’s not fussy. I used a small baking dish with high sides and made 3 or 4 layers. Two layers in a larger dish would have been just fine. The next day for breakfast, I broke apart the leftover butternut squash and stirred it into a baking dish with 1/2# of cooked breakfast sausage, 6 beaten eggs, and a handful of leftover spaetzle. I sprinkled grated sharp cheddar over the top and baked at 350 degrees F for 45 minutes. It was an easy, hot, superb breakfast. Yum!