Ok, it’s not quite casserole season yet, but this sure tasted good anyway on a rainy (rainy?!) and cool (cool?!) September day. The original recipe, from a website called KalynsKitchen, called this a ‘gratin.’ But it wasn’t really a gratin. A gratin has a sort of creamy sauce. That would taste good here, too, but that’s not what the recipe called for. I would like to take this recipe and make it a true gratin, but as is it’s pretty delicious. It reminded me of a gluten-free pizza casserole, or gluten-free lasagna sort of thing.
I love when delicata squash starts coming on. It’s such a beautiful fruit (a berry, actually, as are all squashes and melons) and so easy to prepare, as you don’t have to remove the skin. It tastes great just roasted with olive oil and salt, but it’s nice to find new recipes that become ‘keepers.’ And this is one. Enjoy!
P/S this recipe says it feeds 6-8. I’d say 6 is more realistic, especially if you have a teenaged boy around.