Over the weekend I decided to put all my extra winter squash to good use and make this Winter Squash Gratin recipe from the Times. I used Delicata Squash, which has a flavor described as a combination of sweet potato and corn. The recipe called for 1 1/2 pounds, so I used three smallish delicatas. I also swapped out the parsley and sage for thyme, since that’s what I had in the kitchen. I really liked the flavor mixed with Gruyère cheese, so I’d call the improvisation a success. 

delicataI’d give this recipe 3 out of 5 wooden spoons, since the time needed to prepare it isn’t necessarily worth the finished product. If I’m still left with a table overflowing with winter squash in a few weeks, I’d consider it again, though. Click through for the full rundown. (more…)

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