Butternut Squash Au Gratin - Talley Farms Box

Ingredients

• Sides
• 1 medium butternut squash, peeled, seeded, and thinly sliced
• 1 large leek, white and light green parts only, cleaned and thinly sliced
• 1 bulb fennel, trimmed and thinly sliced (reserve some fronds for garnish)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Gruyère cheese
• 1/4 cup breadcrumbs
• Preheat your oven to 375°F
• In a large bowl, combine the sliced butternut squash, leeks, and fennel. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
• Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until cooked through.
• Butternut Squash , Fennel , Leeks
• Persimmon Salad
• Sheet Pan Eggplant Parmesan
• Pomegranate Apple Chicken Salad