I really love looking at recipes online. It’s always a treat for the family whenever we try a new recipe. Most of the time, it is successful and they would ask me to make the dish again after a week or so. Sometimes though, the ingredients are challenging to find and so I would have to use local ingredients.
One recipe that caught my eye was Butternut Squash. Here, we only have one type of squash, I don’t even know what kind of squash it is but looking at the pictures here, what we have is Fairytale Pumpkin Squash. What a nice name! I actually don’t like cooking with squash too much since it’s a lot of work peeling and slicing. It was great that we did this on a Sunday so Jon did all the peeling and slicing. 😀
We had potato gratin before so I was really excited to try it out with squash instead. What’s great about this dish is it’s vegetarian. I can’t really say that it’s very healthy since it has cream and milk and cheese but at least there’s no meat and we can always use the calcium from the dairy products. These are the substitutions I made: kankong instead of spinach, evaporated milk for the half-and-half, and cream for the creme fraiche.
I’m happy to report that it was a success. Everybody loved it and they all had seconds. Try it out!