Butternut Squash Gratin

I got a surprising thumbs up from my husband for this dish! While I really enjoy butternut squash, I have a hard time making it any way that my family would like it. I almost never make gratins because of all the dairy but I thought I would try coconut milk in place of the typical cream. Although the coconut milk imparted a slight sweetness to the dish, it paired really well with the butternut squash and the saltiness of the Gruyère balanced out the flavors. I really liked using Gruyère because it melts really nicely and since it's an aged cheese doesn't have any lactose.

Butternut Squash Gratin
1 small (about 1.5 pounds) butternut squash, peeled, seeded and cut into 1/3-inch-thick slices
1 shallot, finely chopped
1 cup shredded Gruyère cheese (about 3.5 ounces)
1 cup canned coconut milk (or heavy cream)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole wheat bread crumbs

To make the bread crumbs, toast well one slice of whole wheat bread, then either cut into very small pieces or crumble between your fingers into a small bowl.

Preheat oven to 375°F. Butter a 2 quart casserole dish and arrange half of the squash slices in the bottom. Sprinkle with shallots and half of the cheese. Cover with remaining squash and sprinkle with remaining cheese. In a small bowl, whisk together coconut milk (or cream), salt and pepper; pour mixture over squash. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 45 minutes. Cool 15 minutes before serving.

Serves 5-6

SOURCE: Whole Foods Market

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Seasonal Sunday @ Real Sustenance
Recipe Swap Thursday @ Prairie Story