I love summer vegetables so when I found Heidi’s recipe for squash gratin, I knew I had to try it. I made a few small adjustments according to what I had on hand- used store bought breadcrumbs and added cinnamon and coriander to the mix (I’m loving coriander lately). I also subbed a butternut squash for yellow squash because I wanted the dish to be sweet as well as salty. The result was delicious! The gratin was hearty and flavorful and very satisfying. The veggies had a perfect golden crust from the breadcrumbs and cheese. This recipe was easy to make and did not disappoint. A perfect summer evening meal!
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