| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Italian | Cheese, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Acorn squash, peeled & | |
| seeded | ||
| 1 | Butternut squash, peeled & | |
| seeded | ||
| 1 | Delicata squash, seeded & | |
| diced | ||
| 2 | Russet potatoes, peeled | |
| 1 | qt | Cream or half n' half |
| 3/4 | c | Goat cheese |
| Heluva Good Italian Blend | ||
| Shredded Cheese | ||
| 2 | T | Fresh sage, finely minced |
| Salt and pepper, to taste |
INSTRUCTIONS
Thinly slice the squash and potatoes. Starting with the potatoes, alternately layer potatoes and squash in the baking dish. Sprinkle with salt, pepper, sage and small dabs of goat cheese every couple of layers. When the baking dish is full, carefully pour over the cream, allowing it to soak between the layers. Stop when the cream is just below the top layer. Sprinkle the top with Heluva Good shredded Italian cheese. Cover with foil and bake until a knife slips easily into the middle of the gratin. Remove the foil and allow to set for 20 minutes before serving. Recipe by: Rox Run Vineyards Posted to recipelu-digest by Nesb2@aol.com on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 37.4mg
Sodium: 676.5mg
Potassium: 1434.1mg
Carbohydrates: 51.1g
Fiber: 6.1g
Sugar: 3.2g
Protein: 21.7g