Cauliflower and Squash Gratin

Casserole prepared from bread crumbs, cauliflower florets, and squash. Mixture is seasoned with fresh ground black pepper, topped with alfredo sauce and gruyere cheese. Casserole is baked until vegetables are tender, topped with bread crumbs and broiled to finish off browning.

Ingredients -

1/4 cup Plain Dry Bread Crumbs
1 head Cauliflower cut in florets
1 Butternut Squash, peeled, cut in chunks
1/4 teaspoon Fresh Ground Black Pepper
1 (16 ounces) jar Alfredo Sauce
1 (4 ounces) Gruyere Cheese, shredded

Preparation:

1. Preheat the oven to 350 degrees F.

2. Spray large 2 quart casserole dish with nonstick spray.

3. Sprinkle half the breadcrumbs on bottom of casserole dish.

4. Add half the cauliflower florets and squash chunks to casserole.

5. Sprinkle 1/2 the fresh ground black pepper over vegetables.

6. Spoon 1-cup Alfredo sauce and ½-cup Gruyere cheese over top.

7. Repeat with second layer of vegetables, sauce and cheese.

8. Cover with foil.

9. Bake 60-70 minutes or until vegetables are tender.

10. Uncover, sprinkle with remaining 1/2 bread crumbs.

11. Place under broiler 5 minutes or until top is golden brown.

Cauliflower Recipe Tip -

Butternut Squash

Butternut squash has a beige/yellow skin and bright orange flesh. The skin is not edible and is easily removed with a vegetable peeler. The ripest butternut squash flesh will be deep orange in color and have a very sweet, rich flavor.

Cauliflower Recipe Tip -

Alfredo Sauce

Homemade Alfredo sauce can be whipped up in minutes. The right recipe provides a fresher and usually better tasting sauce than those that are store bought.

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