I've got recipes all over this site, LOL!
The one you might be the most interested in Jason, is the Butternut Squash au Gratin I came up with as a low carb alternative. It is one of the few recipes I ever measured, because I entered it in a competition. (no I didn't win, never even got a reply back - but my family is crazy about it!)
Butternut Squash Au gratin recipe
Prep Time: 55 minutes
Cook Time: 40 minutes
Ingredients:
� � lb. portabella mushrooms � stems & gills removed, chopped
� 2 shallots, minced
� 3 cloves garlic, minced
� 1/2 lb. sharp, white cheddar, shredded
� 1 � TB (about 3 sprigs) fresh rosemary, chopped
� 1 � TB (about 4 large) sprigs thyme, chopped
� 1 lb. Butternut squash, peeled, seeded, halved, and cut into � in. slices (about 2 medium)
� 1 TB. Olive oil
� 1 tsp Kosher Salt divided
� 1/3 tsp White Pepper
� 1 Tbsp plus � Tbsp butter
Directions:
1. Preheat oven to 350
2. In large skillet melt 1 TB butter in olive oil.
3. Add shallots and garlic, saut� one minute.
4. Add mushrooms, � tsp kosher salt and 1/3 tsp white pepper. Saut� until mushrooms are slightly soft (about 2 min.)
5. add herbs. Saut� for 1 minute. Remove from heat.
6. Butter sides and bottom of 2.5 quart oval baking dish with � TB butter.
7. Layer 1/3 of squash in dish.
8. Sprinkle 1/8 tsp salt.
9. Layer 1/3 mushroom mixture
10. Layer 1/3 shredded cheese
11. Repeat layering 2 more times.
12. Pour 1 cup heavy whipping cream over top.
13. Cook uncovered for 40 min. or until squash is tender.
NIIICE!!!
