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Butternut Tomato Gratin

Butternut Tomato Gratin

Delicious autumn dish

Timing

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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