a warm fall dinner for a dark november night

On the first night of daylight savings time, I cooked a winter squash gratin for dinner. Despite Steve's misgivings, it was actually quite tasty. It included butternut squash (from the CSA), onions (also from the CSA) carmelized with sage and thyme (from our garden), and then cooked (for an hour - so not a weekday meal) with goat cheese (from a local farm) and milk (also from a local farm), and some ricotta and a bit of kale. Quite yummy - served with arugula salad and leftover cornbread. There's lots of leftovers - Steve says he'll eat it all week but we'll see if he gets tired of it. I think it might also make a good base for soup.