Butternut Tomato Gratin


Butternut Tomato Gratin

Delicious autumn dish

Prep time: 20 minutes

Total time: 110 minutes

Skill level: Easy

What You'll Need

Butternut Squash

Filling

Directions

  1. Preheat the oven to 400°
  2. Cut the butternut squash in half, lengthwise. Place the squash, cut side facing down, on a baking sheet lined with parchment paper. Bake for 35-45 minutes or until squash is soft.
  3. Remove from the oven. Scrape out the seeds.  Let cool.
  4. While the squash is baking, place a small saucepan on the stove at medium-high heat. Add the butter, onions and garlic.  Saute for 3-4 minutes, stirring frequently, until the onions and translucent.  Set aside.
  5. Put the eggs, milk, cheese and sage together in a bowl. Mix well.
  6. Scrape the squash out of its shell (should be about 2 cups) and place in the bowl. Mash it with the milk-cheese mixture until smooth.
  7. Add the broccoli and tomatoes and mix.
  8. Season with sea salt and pepper.
  9. Lower the temperature of the oven to 375° Grease a baking dish with butter or coconut oil.  Add the squash mixture and cover with a lid.  Put in the oven and bake for 35-40 minutes or until the gratin is set or no longer wet.  Remove from the oven and serve.

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