I found a recipe for a butternut squash with caramelized onion gratin that sounded so delicious. I knew I had to try it! It was super simple to make. You caramelize onions with salt, pepper, fresh thyme, and fresh sage. Once the onions are done, you spread them in the bottom of a buttered oven safe dish.
Using the same pan you cooked the onions, you toss cubed butternut squash in flour and brown it in the pan.
The squash goes on top of the onions. Next you add shredded gruyere cheese and parsley before adding a half cup of whole milk. The dish gets covered and cooks at 350 degrees for 30 minutes. After 30 minutes you remove the cover, and continue to cook for another 30 minutes.
I knew the hubby wasn’t going to be satisfied with this as his main dish so I picked him up a piece of tuna, which I seared in a cast iron skillet. I rounded the meal out with some fresh green beans. The plate looked really pretty and colorful. We were both thrilled with our dinners!
One of my favorite and unexpected outcomes of this experiment has been that I am gaining a whole bunch of new side dishes for once we start eating meat again. This gratin would be AMAZING as a side dish for pork.