Summer Harvest Squash Casserole
Using a variety of herbs and vegies from the garden!
yummie!
I have created a delicious squash casserole from our abundant heirloom squash and yummie fennel.
Ingredients:
3-5 small squash (any kind will do)
1-2 fennel bulb sliced
1/2 cup cream (can use coconut milk)
1/2 cup onion, 2 garlic cloves (sauteed)
1 cup grated cheese such as goat, asiago or reggiano
Herbs from the garden: chopped
basil
oregano
thyme
Rub the dish with a bit of olive or coconut oil for easy clean up.
Layer veges, herbs and cheese in a large casserole dish
Add salt/pepper and herbs. Cover the veges in cream and bake for 30 minutes at 350.
Enjoy
