Butternut Squash Gratin

This just might be your new Thanksgiving fave side dish! Beautifully bronzed, this lush, layered gratin exudes all of the fall feels. A fragrant sauté of onion and leeks gets deglazed with white wine. Tomatoes are added and cooked down and finished with a splash of cream. Thin layers of butternut squash (delicata, kabocha or acorn are good here) are also layered into a gratin dish and baked until tender. The whole thing is covered in buttery Parmesan bread crumbs and browned till bubbly golden and the delicious aromas have you peeking in the oven the last few minutes in eager anticipation.

Easy to make GF (I used Ian's GF panko), DF/Vegan!