First Course – Baked Squash Gratin
Second Course – Hogs in Sleeping Bags
Dessert - (Eliminated by request of DH)
Beverage – Belgian beer from beer of the month club!

Flipping through channels yesterday afternoon, I noticed that Everyday Italian was cooking up some butternut squash in a really simple but yummy sounding way – and since I had everything I needed (or a variation thereof – I used Asiago instead of Parm) in the kitchen already, I went strait into the kitchen to make it for dinner. First time I’ve done that. Actually, we ended up having quite the food network inspired dinner last night, first with this recipe for the squash, and then from Paula Dean’s Hogs in Sleeping Bags. Double Yum!

Baked Squash Gratin

Recipe Courtesy of Giada De Laurentiis

1 (3 lb) butternut squash, cubed

Salt & freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan

1/4 cup purchased basil pesto

2 tablespoons unsalted butter, cut into 1/2″ pieces

Pam

Preheat oven to 350.

Lightly grease 8″ baking dish and set aside.

Steam the butternut cubes. (I did this in the microwave steamer, she does it on the stove.) When they are steamed, put them right into the food processor with some salt and pepper and whir until creamy.

Spoon half of the squash into the baking pan. Cover with half of the pesto and half of the cheese. Repeat the layers. (Swirl decoratively if desired). Top layer is cheese, dot the cheese with the butter cubes. Bake in preheated oven about 40 minutes, until browned around the edges.