In honor of Mingle Mondays from Life of Meg, I'm giving you two recipes! The first is a recipe from one of the sites I "mingled" with! Sweet Pea Kitchen actually just posted one of my favorite recipes; Skinny Girl Banana Oatmeal Chocolate Chip Cookies. I have actually made these cookies numerous times and they are one of my FAVORITES! They are dense and kind of a cross-breed between a cookie and cake texture which is fine by me! Go ahead and check out the recipe on the Sweet Pea site here!
As for my own recipe for the week I bring you Butternut Squash Tomato Gratin! This is a great recipe from the cookbook "What Can I Bring?" and I think it's a nice blend of summer and fall!
1 -2 medium butternut squash
2 tablespoons olive oil
2 (14 ounce) cans diced canned tomatoes (plain or with basil, oregano)
2 cups cheddar cheese, shredded
Prep Time: 30 mins Total Time: 1 1/4 hr
1 Place rack in center of oven and preheat to 400 degrees.
2 Using a sharp knife, trim off and discard the ends of the squash, then slice it in half lengthwise.
3 Scoop out the seeds and discard them.
4 Place the squash halves, cut side up, in a microwave oven, cover them with waxed paper and cook on high until soft, yet still firm enough to cut into cubes, about 8 minutes.
5 Place the squash on a large cutting board and let cool until you can handle it, then peel and cut into 1-inch cubes.
6 Place the squash in a 13 X 9 inch dish, drizzle the olive oil on it, then scatter the tomatoes, followed by the cheese evenly on top.
7 Bake until the cheese melts and squash and tomatoes are heated through, about 20 to 25 minutes.
To simplify it I bought a couple bags of the already cut butternut squash that you can find over by the bagged salads in the produce section. So basically, with the exception of grating cheese (which is SO hard to do), you basically dump the squash in a baking dish, drizzle olive oil, pour tomatos on top, then sprinkle cheese. Into the oven it goes! It tastes great and makes your kitchen smell wonderful as well! Bon appetit!