This is a simple side, but it takes a little time to cook. It would be a good side for a guest menu. I served it alongside baked sour cream chicken. The kids weren’t huge fans, but they would prefer to subsist on yogurt, cheese and candy, so take that into account. They don’t like to eat so much squash (still have plenty hanging around from our CSA that ended in mid-October), so mixing it with potatoes help use it up.

We thought it tasted pretty dang good.

Recipe:

1 butternut squash
2-3 potatoes
2/3 cup cream
1 cup grated parmesan
1 tsp nutmeg

Preheat oven to 400 degrees. Peel and thinly slice up the squash and the potatoes (I left the skin on the potatoes). Mix with the cream, parmesan and nutmeg. Put into an oil/Pam sprayed baking dish (as you can see, I used small casserole dishes for this). Sprinkle with a little more of the cheese.  Bake for 40 minutes.