Butternut Squash and Fennel Gratin
Perfect as an autumn side dish, or pair with a salad and bread for a main dish.
INGREDIENTS
- 3 Tbsp. olive oil
- 2 small bulbs fennel, cored and stalks thinly sliced (reserve fronds)
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- pinch of freshly grated nutmeg
- 1 cup Silk Unsweetened, Original or DHA Omega-3 & Calcium
- 1 tsp. salt
- 2-2 1/2 lbs. butternut squash, peeled, seeded, and thinly sliced
- salt and freshly ground pepper, to taste
- 4 oz. grated Parmesan, Romano or soy cheese
PREPARATION
Preheat the oven to 350°F. Butter or oil a 9 x 13-inch casserole pan.
Place a medium skillet over medium-low heat. Add olive oil and cook fennel and onions until both are translucent, about 10 minutes. Add garlic and cook an additional 2 minutes. Stir in nutmeg, Silk and salt. Bring mixture to a boil and remove from heat.
Chop 3 tablespoons of the reserved fennel fronds. Spread half of the squash in the bottom of prepared pan. Top with half the fennel/onion mixture and half the fennel fronds, then lightly salt and pepper. Repeat, ending with the fennel/onion mixture and remaining chopped fronds. Salt and pepper again.
Cover casserole with foil and place on a sheet pan in the middle of the preheated oven for 30 minutes. Remove the foil, top with grated cheese and bake for an additional 15 minutes. Allow to cool for 10 minutes before eating.
Serves 4
Preparation Time: 25 minutes
Baking Time: 45 minutes
Level of Difficulty: Moderate
