Enjoy this gratin that is low in carbs and high in fat. The fennel and butternut squash make it sweet and licorice-like at the same time. Great for people who are following a low-carb diet!
Ingredients: 1 small butternut squash, thinly sliced. 1 fennel bulb, thinly sliced. 1 cup heavy cream. 2 cloves garlic, minced. 1 cup grated Parmesan cheese. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: Before you start cooking, heat the oven to 375F 190C. Set a pan on medium heat and add the olive oil. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the thinly sliced fennel and cook for about 5 minutes, or until the fennel gets a little soft. Put the sliced butternut squash and cooked fennel in a baking dish that has been greased. Between layers, add salt and pepper to taste. Cover the layers with heavy cream. Add grated Parmesan cheese on top. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 20 to 25 minutes, or until the vegetables are soft and the top is golden brown. Allow it to cool a bit before serving.
Prep Time: 15 minutes
Cook Time: 55 minutes
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