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A delicious low carb side dish recipe from Mellissa Sevigny of I Breathe Im Hungry

Butternut Squash & Fennel Gratin – Low Carb & Gluten Free


  • Author: Mellissa Sevigny
  • Yield: Ten 1/2 cup servings 1x

Description

This delicious and elegant butternut squash & fennel gratin goes great with roasted meats, especially a ham. Can be prepared in advance and reheated too!


Scale

Ingredients

  • 4 cups peeled butternut squash slices, approximately 1/4 inch thick
  • 3 cups thinly sliced fennel bulb
  • 1 tsp butter to grease dish
  • 3/4 cup unsweetened almond milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup salted butter
  • 2 oz good quality blue cheese (or another cheese)
  • salt and pepper

Instructions

  1. Grease a 9 x 9 casserole dish or equivalent with 1 tsp butter. Layer the squash first and then the fennel, seasoning lightly with salt and pepper between each layer.
  2. Combine the almond milk, heavy whipping cream, butter and cheese in a microwave safe dish and cook on high for 2 minutes or until mostly melted. (or melt in a saucepan)
  3. Pour the cream mixture evenly over the vegetables.
  4. Cover loosely with foil and bake in a 350 degree (F) oven for 60 minutes or until the vegetables are tender. Uncover and bake for another 15 minutes or until slightly browned on the top.
  5. Let set for 10 minutes before serving.

Notes

Approx nutrition info per 1/2 cup: 124 calories, 10g fat, 6.5g net carbs, 1g protein

  • Category: Low Carb Side Dish
  • Cuisine: American