I made a Gratin Style Casserole but I cut a few corners by not adding all the fat a gratin really needs. By slicing the squash and onions thin there is no need for vegetables to be sautéed in butter so I cut out butter….I also cut out adding heavy cream and just used one egg to thicken just enough. I used enough cheese for flavor and enough for a thin crispy tasty crust. I wish I could give you a taste right now! This is so light and flavorful. it’s a little spicy and flavorful from the poblano peppers and spices but the butternut squash is sweet and that mellows everything. The cheese is there but it’s not heavy….This is a delicious lighter way to eat butternut squash. I think most people would enjoy this. This recipe makes about 9 generous servings.

Ingredients for about 9 servings

1 medium butternut squash (about a 1 lb squash) – peeled and sliced thin on mandolin

1 medium sweet onion (about 10 oz.) – peeled – sliced thin on mandolin and then chopped

2 garlic cloves – microplane or ground to paste

5 oz extra sharp cheddar cheese – shredded

4 oz pepper jack cheese – shredded

2 poblano peppers – roasted – seeds, stem and skin removed – then rough chopped (***note if very spicy you might want to use only one or one with some other mild pepper…mine were on the mild side)

3/4 cup vegetable stock

1 egg – lightly beaten

2 teaspoons course sea salt

1/2 teaspoon ground black pepper

1 teaspoon chili powder

1/2 teaspoon cumin

non stick spray

1 cup grated parmesan cheese (for topping)

1 cup panko bread crumbs (for topping)

Directions

Set oven to 350 degree F.

Spray casserole dish (or a pan) with non stick baking spray. Set the pan to the side.

In a Large mixing bowl combine the butternut squash, onion, garlic, cheddar and pepper jack cheeses, poblanos, sea salt, black pepper, chili powder and cumin and mix well.

in a small bowl add the vegetable stock and the egg and mix well.

Put about 1/2 the mixture into the pan. Pour about 1/2 of the vegetable stock egg mixture over the butternut squash mixture. Add the remaining butternut squash mixture to the pan…..pour the vegetable stock/egg mixture over the butternut squash mixture.

In a small bowl combine the panko with the parmesan cheese and pour it evenly over the butternut squash mixture.

Cover the pan and put in the 350 degree F oven for an hour.

After an hour remove the cover and let it brown for 10 – 15 minutes.

Let it set till warm and then serve.

It came out delicious!