Thursday, October 21, 2010
Bacon and cheddar butternut gratin recipe for baby led weaning
Ok, we're venturing a bit further from pumpkin proper here, but any good winter squash or nice fresh sliced pumpkin would work in this. I use butternut because it's so easy to peel (and yummy). Just as any vegetable is good roasted, I'd also contend that almost any vegetable is good slathered in cream, surrounded in cheese and, if possible, bacon, then baked. (Maybe I should try that with beets, but they might prove the exception and just be a waste of good cheese.)(Can't risk wasting cheese).
Bacon and cheddar butternut gratin
2 strips bacon, chopped
1 2lb butternut squash, peeled, seeded, sliced into 1/4 inch thick slices
1/2 c. whipping cream
4 oz. sharp white cheddar, cubed
1/2 c. grated parmesan
Grease up a large casserole dish (the shallow rectangular kind). Preheat oven to 400. Fry up the bacon, drain on paper towels once it's nice and crispy. In the casserole, array half of the squash slices. Scatter the cubed cheddar over it. Cover with the remaining squash slices, douse them liberally in the cream, sprinkle the bacon and parmesan over and finish it with some freshly grated black pepper. Bake for 30 minutes until it's all brown and bubbly and irresistable.
The quantities of all the ingredients are highly adjustable-- more or less of anything. To tell the truth, I never measure with this one.