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    Home » Gluten Free

    Summer Squash Gratin

    By Catherine on August 5, 2013 Last Updated April 4, 2016 7 Comments | No Medical Advice | This Post Contains Affiliate Links


    Summer Squash Gratin | Butter Nutrition
    It’s summer squash season, and I've grown an abundance of them in my garden this year. In an attempt to let none go unused, I've been making this very simple gluten free summer squash gratin, inspired by this recipe.

    Summer Squash Gratin Ingredients:

    1 large russet potato
    ½ medium/large summer squash, or 1-2 small yellow summer squashes (peel if skins are very firm or you prefer it)
    1 cup Flagship cheddar cheese, shredded & divided (this is my favorite artisan aged cheddar)
    1.5 tb pastured butter
    ¼ teaspoon red pepper flakes (like this)
    ½ teaspoon dried parsley
    1 clove of garlic, chopped or shredded on a microplane
    ¼ teaspoon thyme (like this)
    about ¼ tsp salt, a little less if you're not a salty food lover

    Process:

    1) Using a mandoline, thinly slice the potatoes and squash.
    2) Quickly melt butter in saucepan, add garlic, salt, spices, and let simmer for about 1 minute or until fragrant.
    3) Combine the thinly sliced squash, potato, ¾ cup shredded flagship cheese, & seasoned butter mixture to a large bowl. Mix until combined.
    4) Place in a baking dish and bake at 400 degrees for about 40-45 minutes, depending on how thinly the potato was sliced.
    5) Top with the last ¼ cup of cheese and finish in oven for about 2-3 minutes or until cheese has melted.
    6) Enjoy this summer squash gratin with a glass of white wine!

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

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    1. Lynn

      August 05, 2013 at 11:00 am

      Yummy! Now to get those slices thin without a mandolin!

      Reply
    2. Aubrey @ Homegrown & Healthy

      August 12, 2013 at 6:26 am

      How did you know that we have an overabundance of potatoes, squash and cheese? This recipe is calling to me for lunch.

      Reply
    3. Bonnie

      June 23, 2014 at 1:49 pm

      This was very good. You could add some sautéed onion and I needed a little more salt. Otherwise I highly recommend.

      Reply
    4. Rande Moss

      August 23, 2015 at 10:36 am

      This looks perfect and so simple! Sounds great with the white wine 🙂

      Reply
      • Catherine

        August 23, 2015 at 8:05 pm

        I love your train of thought here 🙂

        Reply
    5. Maria

      September 12, 2015 at 9:00 am

      This looks amazing and I keep meaning to try it, but I have way more sweet potatoes and no white ones. Would it work with those do you think? I may try it anyway and see how it goes 🙂

      Reply
    6. Wendy

      August 16, 2017 at 8:15 pm

      Can you use fresh herbs do you think or would it overpower the squash? I have a stack of parsley growing.

      Reply

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