Just Another Meatless Monday #79 Fall Gratin

Mmmmm fall, time to tuck in, relax a bit and...oh forget that! Today was a hurry up and get it all done kind of day, a bonus day if you will. Unusually warm and beautiful we spent the day pulling our well pump by hand, repairing the pipe and dropping it back down. In between random spurts of activity and lulls we put away last minute bits of summer things, the sprinkler I found buried in weeds, stuffing from the dog bed the puppy chewed up and such. It was so beautiful I was loathe to be inside. I did manage a few minutes away to pick up 4 grocery sacks of green tomatoes, can you say green tomato relish??

For lunch I combined some perfect fall foods into a lovely gratin. You know we seem to be all about potatoes au gratin but I wanted to use up some squash so I went with a potato/squash combo. I was absolutely a hit, especially the toasty pumpkin seeds on top. This will definitely be in our permanent fall rotation. And it's a great way to use leftovers! Gratin is just a fancy way to say casserole and it sounds so much more intriguing.

Fall Gratin
1 acorn squash, split and cleaned
4 large potatoes washed and chopped
1 TBSP oil--optional, will not need it using leftovers**
pinch of salt
2 TBSP butter
1/4 cup shredded parmesan cheese
1/4 cup pumpkin seeds

if the squash and potatoes are not cooked already toss with oil
bake in 350˚ oven for 50-60 minutes
when done cooking remove the skin from the squash and mash squash together with the potatoes
**if you are starting with leftovers reheat in oven or microwave so you are not starting with cold veggies
generously butter a 1 quart gratin pan or casserole dish
spoon in the potatoes and squash and sprinkle with salt
dot with the remaining butter
sprinkle with the cheese and pumpkin seeds
broil for 5-8 minutes until browned and bubbly
serve while hot

Peace and Love--