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Creamy and comforting, this baked butternut squash gratin is perfect on a cold winter’s night.
1. Preheat oven to 425ºF. Add chopped squash to a bowl and toss with 1 tablespoon olive oil, salt and pepper. In a single layer, place squash on baking sheet or large cast iron pan (what I used) and roast until soft, about 30 minutes.
2. While squash is roasting, heat the remaining 1 tablespoon olive oil in a pan over medium-high heat. Add sliced onions and cook for 10 minutes. Add brown sugar, balsamic vinegar, salt and pepper. Reduce heat and continue to cook 15-20 minutes. Remove from heat.
3. When squash is done roasting, remove from the oven and top with caramelized onions, sliced mushrooms, and Gruyere. Reduce oven temperature to 400ºF and cook 15-20 minutes or until the cheese has melted and started to brown. Serve sprinkled with fresh basil.
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!