Winter squash gratin
This is the casserole that I always seem to make the last week of September. It is loosely based on a recipe from the Greens Cookbook, by Deborah Madison, but simplified. A winter squash gratin with a herb-y, wine-y, tomato sauce and cheese – Gruyere originally, but I have used Jarlsberg, or aged Gouda or Parmesan.
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