I’ve begun moving the site to my 0wn domain! I’m very excited about this change but, like any change, it is hard, and overwhelming. But hopefully after vacation I will return with a clear head and then all of this code will suddenly make sense to me.
Please be on the lookout for an update after Thanksgiving!
Speaking of Thanksgiving, have a great one! If you don’t yet know what you’re bringing to the holiday feast, let me leave you with this simple and delicious recipe. It is a crowd pleaser!
Butternut Squash, Apple & Gorgonzola Gratin
- Photo from Wegman’s
(adapted from a Wegman’s recipe)
*3-4 Tbsp. refined coconut oil (heated if necessary to be liquid), divided
*1 tsp. parsley
*1/4 tsp. thyme
*1/4 tsp. garlic powder
*About 20 0z. peeled and cubed organic butternut squash (1/8 – 1/4″ pieces)
*Sea salt and pepper to taste
*1/8 – 1/4 tsp. nutmeg, divided (to your taste)
*1-1/2 cups raw or organic heavy cream
*2 medium organic Granny Smith apples, cored, peeled, thinly sliced (about 2-1/2 cups)
*3 oz. Gorgonzola cheese
Preheat oven to 350.
Mix parsley, thyme and garlic powder into oil. Rub 2 quart shallow casserole dish with 1-1/2 Tbsp. of the oil. Place casserole dish on baking sheet. Cover bottom of dish with layer of squash; season with salt and pepper and half the nutmeg. Repeat with remaining squash; season with salt and pepper and remaining nutmeg. Pour heavy cream over all.
Bake 30 mins; remove from oven. Press squash/ cream mixture down using spatula; return to oven. Bake 10 mins; remove from oven.
Toss apples with remaining seasoned oil in small bowl. Cover top of squash mixture with single layer of apple slices, overlapping slightly and pressing apple slices gently into creamy mixture with a spatula.
Return casserole to oven; bake 45-50 mins. or until squash and apples are tender. Remove from oven. Top with dollops of Gorgonzola; allow cheese to melt before serving.
Enjoy! Happy Thanksgiving to all!