It’s Tuesday and that means the Recipe Edition!

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Even though the no sugar, dairy, soy, gluten, vinegars, and stimulants restriction has come to a close, I’m still interested in keeping a lot of the habits I picked up during the month.

Home-cooking a majority of meals from scratch, buying lots of vegetables at the farmer’s market (and actually eating them!) and trying new recipes using ingredients in ways I hadn’t ever thought to use together.

Today’s recipe fits into each of those categories.

It was easy, healthy and delicious.

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Butternut Squash Pesto Gratin
Adapted from Giada’s Family Dinners

Serves: 6

Ingredients:

2 TBS unsalted butter, cut into 1/2 inch pieces, plus more for baking dish

1 (3 pound) butternut squash, peeled, seeded, and cut into 1-inch pieces

salt and pepper

1/4 cup basil pesto

1/2 cup freshly grated parmesan cheese

Preparation:

1. Preheat the oven to 400 degrees

2. Lightly butter 8 inch baking dish

3. Cut butternut squash in half, brush with olive oil, salt and pepper – roast on baking sheet, face up until soft.

4. Cool and cut squash into 1-inch pieces

5. Transfer the squash to food processor and blend until smooth and creamy.

6. Spoon half the squash evenly into the prepared baking dish.

7. Dollop half the pesto all over the squash and sprinkle with half the cheese.

8. Repeat layering.

9. Dot with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

10. Serve

I served it with chicken and grilled zucchini.

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What about you?

Do you have any secret no-gluten foods you love? Vegetarian recipes you can’t get enough of?

Do you have any recipes to share?

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