Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes

This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for autumn.

2 medium organic Yellow crook neck summer squash or try *Delicata organic winter squash, about 1/2 pound
4 small to medium organic *red potatoes, about 1 pound
3 Tbsp olive oil (*Organic Roots)
4 ounces goat cheese (*North Valley Handcrafted Farmstead)
Salt and freshly ground black pepper
1/4 cup whole milk (*Humboldt)
1/3 cup freshly grated Parmesan cheese (*Organic Valley)
1 Tbsp chopped *organic green onion, optional, for garnish

Preheat oven to 400°F. Lightly grease a
1 1/2- to 2-quart casserole dish with a drizzle of olive oil.
Slice yellow summer squash on a mandoline or if using Delicata squash, use a knife to slice the squash lengthwise, remove seeds and then use a mandoline to slice into 1/8 inch moon-shaped pieces, and then to slice the potatoes into very, very thin slices, 1/8-inch thick or less, (*You can use a knife if you do not have a mandoline). Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place a third of the squash and potato slices in the bottom of the dish - just spread them evenly - then season with salt and pepper. Top with half of the goat cheese, crumbled evenly over vegetables. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the chopped green onion, if using for garnish.

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