Squash Gratin, or as some may refer to as Squash Casserole, is a great way to utilize fall produce for a yummy side dish. There are many variations out there, but I gotta say this came out so tasty during the test run, I barely tweaked it. Also if you don’t have creme fraiche, sour cream will do just fine.
Pinch of cayenne pepper
2 cloves of garlic, minced (the seasoning has some garlic powder in it but I love the flavor of fresh too)
Salt & pepper to taste
1-2 tbsp. of veggie seasoning (herb & seasoning blend from McCormick’s)
1 sleeve of ritz crackers, crushed
2 yellow squash, sliced in rounds
1 medium onion, finely chopped
3 zucchini, sliced in rounds
7.5 oz. Crème Fraiche (or sour cream)
Layer the sliced squash and zucchini rounds in a non stick baking dish. Pour over the cream, eggs, onion, and spices mixture, evenly coating all the veggies. Sprinkle with the crushed crackers and cheese. Bake at 350 degrees for 30-40 minutes (based on how deep your dish is) but then broil for 5 minutes to get the crust to crisp & the cheese to melt.
PS I know I forgot to crop out my feet, but honestly, my toes look cute so whatever 😛 Obviously Jess is the true photog of this relationship, not I.
This is one of those recipes that comes together when you A) need to clean out your fridge and B) are exhausted and can’t stand the idea of making some fancy pants dinner. Especially after you’ve just done the holiday marathon of hosting an ugly sweater party, attending an ugly sweater party, attending your office party, attending your significant others’ office party, and making the rounds to all of your relatives on Christmas day. We know. You need a break.
Change in to your comfiest sweats and start throwing it together.
1/2 box of angel hair pasta
1 small container of cherry tomatoes, halved
3 tbsp of olive oil
1 chopped zucchini
2-3 oz of goat cheese
1/4 cup finely chopped onion
Dash of salt and pepper (or Adobo)
Boil a pot of water for the pasta, and while that’s heating up, heat the olive oil in a pan. Once the oil is hot, add in the tomatoes, zucchini, and onion. Cook until soft and the zucchini is slightly browned. While that’s cooking, boil your pasta. Once the pasta is done, drain it and return it to the pot. Add in the pan of vegetables and toss with the goat cheese, salt, and pepper.
OK so sometimes I buy way too many veggies in attempt to eat healthier. Now we are at that moment in which they will go bad if not consumed soon and I just cant finish all of this myself. So, juicing is usually a good fallback option however I sold my juicer in attempt to buy a new pair of shoes, so there’s that. Good old Pinterest to the rescue. I searched for a recipe that would use ingredients I already had in my pantry/kitchen. What a yummy way to eat my veggies and a resolution to my overabundance problem!
1 cup white whole wheat flour (I used all purpose because that’s all I had lying around)
½ teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons butter, melted and cooled (I forgot this, that’s what rushing to take photos does, don’t forget it, seems to be the element that adds a certain richness)
½ cup pure maple syrup (I would also add a tbsp. of sugar because I don’t think they were sweet enough)
1 large egg, beaten
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup grated carrot (original calls for 1/2 cup but I think it needs 1, came out too doughy)
Original recipe had raisins and nuts (walnuts or pecans would work best), I left out but its a good idea to add some more oompf to the muffins.
Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside. In a large mixing bowl, stir together the butter, maple syrup (& sugar), egg, and vanilla extract. Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the zucchini, carrot, and stir gently until just distributed. Fill each cup in the mini muffin pan approximately ¾ full (my tins were only half full) Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.