Our local meal pick of the week was a butternut squash, apple, and cranberry gratin and local sausage. The inspiration came from an online recipe from Organic Gardening Magazine. http://www.organicgardening.com/cook/butternut-squash-apple-and-cranberry-gratin
I modified the recipe to accommodate our dairy and gluten free household. I substituted my GF flour blend for the flour and Spectrum shortening for the butter. I also used fresh cranberries for the dried ones and added 2 tablespoons of local honey to accommodate the lack of sweetness. We had this with some local grass-fed sausages from Thistle Byre Farm. This was a first time making this and we all really liked it. It would also make a great holiday side dish.
Here’s the rundown:
Thistle Byre Farm:
Grass-fed pork sausage
Fuji apples
Markle Farm:
Butternut Squash
Wabash and Reily Local Honey
Our own Small Wonder Farm:
Parsley
Thyme
Outside inputs:
GF flour blend
Spectrum shortening
Cranberries
Salt
Pepper
Cayenne
