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Butternut Squash and Fennel Gratin

Recipe adapted from I Breathe I’m Hungry

Butternut Squash and Fennel Gratin
Votes: 0
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Rate this recipe!
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This delicious and elegant butternut squash & fennel gratin goes great with roasted meats, especially a ham. Can be prepared in advance and reheated too!
  • CourseSide dish
Servings Prep Time
10 1/2 cup servings 10 min
Cook Time Passive Time
60 min 10 min
Servings Prep Time
10 1/2 cup servings 10 min
Cook Time Passive Time
60 min 10 min
Butternut Squash and Fennel Gratin
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This delicious and elegant butternut squash & fennel gratin goes great with roasted meats, especially a ham. Can be prepared in advance and reheated too!
  • CourseSide dish
Servings Prep Time
10 1/2 cup servings 10 min
Cook Time Passive Time
60 min 10 min
Servings Prep Time
10 1/2 cup servings 10 min
Cook Time Passive Time
60 min 10 min
Ingredients
  • 4 cups butternut squash peeled and sliced approximately 1/4 inch thick
  • 3 cups fennel bulb sliced
  • 1 tsp butter to grease dish
  • 3/4 cup unsweetened almond milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup salted butter
  • 2 oz cheese of your choice
  • 1 pinch salt and pepper to taste
Servings: 1/2 cup servings
Units:
Instructions
  1. Grease a 9 x 9 casserole dish or equivalent with 1 tsp butter. Layer the squash first and then the fennel, seasoning lightly with salt and pepper between each layer.
  2. Combine the almond milk, heavy whipping cream, butter and cheese in a microwave safe dish and cook on high for 2 minutes or until mostly melted. (or melt in a saucepan)
  3. Pour the cream mixture evenly over the vegetables.
  4. Cover loosely with foil and bake in a 350 degree (F) oven for 60 minutes or until the vegetables are tender. Uncover and bake for another 15 minutes or until slightly browned on the top.
  5. Let set for 10 minutes before serving.
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