Cheers to Happy: Squash Gratin...

Squash Gratin

It is feeling like fall here in the Northwest...the air is feeling crisp and the squash is ripe...the pumpkins are orange and the corn is as high as an elephants eye, blackberries are hanging on the bushes all up and down the roads, apples are on the ground, can you guess it is my favorite time of year? yep!.....I love, love, love this side dish! It is so creamy, almost souffle like in texture...the cheese is perfect in it...You can change up this recipe very easily...kale or no kale, any kind of squash or pumpkin would do...a little saute' onion, would be great...a touch of nutmeg...hmmmm...see it just gets better and better....and easy, very easy to put together and bake later when you are ready....

Squash Gratin

1 large butternut squash (3 cups cut in cubes), peeled, seeded,
and cut into 1 1⁄2" chunks
Salt
3 medium Yukon gold potatoes (about 1 1/2 cups.),
peeled, halved lengthwise, and thickly sliced
2 cloves garlic, chopped
Freshly ground black pepper
1 cups half and half
2 cups grated Swiss cheese
2 handfulls of cleaned chopped kale

1. Preheat oven to 400°. Put the butternut squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

2. Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer 1/2 of squash mixture to a deep 9" × 14" roasting pan or baking dish, add kale and 1 sprinkle 1/2 of the cheese and then add the rest of the squash and sprinkle with cheese on top. Cover and bake for 15 minutes then uncover and bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving. serves 6-8 people...