With fall upon us, there’s a whole new world of vegetables and produce to work with. We’ve partnered with Ashley Rodriguez of Not Without Salt to bring you recipes, ideas, and tips inspired by the season’s harvest.
The moment the evening air starts to feel a bit chilled, my first instinct is to turn on the oven. For months over the summer, it’s either been too hot in the kitchen or too hot in general to really let your oven work its magic. But with the mercury and humidity lower, it’s baking season – and that doesn’t mean solely desserts.
Fall is such a great time of year to bake, whether your tooth is sweet or savory. This dish is classic comfort food at its finest: It’s creamy, a bit decadent and comes together quickly.
The sweetness of the squash is tamed with pungent sharp cheddar (gruyere would make a nice choice as well) and fresh thyme. Rosemary or sage would substitute fine too.
This could easily be a cozy weeknight meal on its own, or stand up nicely to your holiday table. Serve alongside a simple fall greens salad and shimmy it right between the turkey and mashed potatoes for an unexpected Thanksgiving side.