image courtesy patriotweek.org
Ok, so we have officially passed the half-way point of Winter. That was yesterday – and I was not very nice in my comments about Phil and his prognostication………
As I walked the dog today and tried fiercely to not slip on the ice and kill myself, the words of Thomas Paine from December 23, 1776 came to mind, “These are the times that try men’s souls.” he penned. I chuckled to myself……… (that’s the Vitamin D talking)
While I am honestly sure his situation was quite a bit more dire than mine, I’m hoping he won’t mind if I borrow his phrase as we try to walk our way through mid-Winter here. As I scrolled through my cousin’s amazing pictures from Antarctica today (and, yes, I know it is Summer there), and they had parkas unzipped, I wondered if it was indeed warmer there than it is here???
Often these weeks of Winter present a challenge to us all – to identify tasty, warming dinners and sides that we are not all sick of already. While I spend my days now, combing through enticing recipes of Summer that will cheer me up a little, when it comes to getting back into the kitchen to make dinner, in reality, it is a whole different story.
Tonight’s side dish is a variation of my Sweet Potato and Pear Gratin from October (https://kitchen-inspirational.com/2014/10/22/bad-weather-brings-cozy-dishes-sweet-potato-pear-gratin/). Give it a try. I think you will like it.
BUTTERNUT SQUASH AND FENNEL GRATIN – adapted from Food 52
one medium size butternut squash
1 fennel bulb, top removed
2 tblsp butter
1 large onion, sliced thin
1 1/2 cups grated comté cheese, Italian Fontina or gruyere
1 1/2 cups light cream
1/4 tsp white pepper
6 grinds freshly nutmeg
1/2 tsp salt
Preheat oven to 375F. Butter a small to medium gratin pan generously. Set aside.
Peel the butternut squash and slice, crosswise as thinly as possible, about 1/8″. Slice the fennel bulb crosswise as thinly as possible, about 1/8″.
In a large sauté pan, heat the butter over medium heat. Add the thinly sliced onion. Sauté for 10-15 minutes or until softened and lightly browned. Set aside to cool.
In a small saucepan heat the cream to boiling. Reduce heat and simmer until reduced by 1/3. Add the pepper, nutmeg and salt and stir. Add 1/2 cup of the cheese and stir in. Set aside. Layer 1/3 of the butternut squash in the bottom of the au gratin pan. Top with half of the fennel. Top with the caramelized onions. Top with second 1/3 of the squash slices, then second half of the fennel. Top with final 1/3 of squash. Pour the cream/cheese mixture over. Top with balance of the cheese. Cover with aluminum foil that has been sprayed lightly with cooking spray.
Bake covered for 1 hour. Remove cover and bake another 20 minutes or until top is browned and bubbling and the vegetables are cooked through and tender.
Enjoy!