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Butternut Squash Gratin

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Almost anything is sublime when cooked in cream and cheese, and this is no exception. The wonderful sweet notes of the squash are paired with the sharpness of the cheese to create a bubbly bowl of warmth. 

While this dish has a good amount of dairy and fat, I protest, it does not need to be served with a helping of guilt. I always use the highest quality dairy that is grass-fed and full of Vitamin K2 , which is a unique vitamin that makes our vegetables more bioavailable. This means broccoli steamed with a helping of grass fed butter is actually healthier for us than just steamed broccoli. The K2 in grass-fed dairy acts an an activator that actually helps the nutrients in our vegetable be absorbed by our bodies. I think it’s amazing that science now confirms what French cooking and our own taste buds have known for centuries: Butter makes it better!

 

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