Public recipe with member extras
Camel Milk Squash Gratin
Sliced winter squash baked in a camel milk cream with sage and Parmesan.
Sides & Vegetables · Holiday Sides · Fall Entertaining
What you need
Ingredients
- 1 medium Butternut Squash, thinly sliced
- 2 cups Camel Milk
- 2 cloves Garlic, minced
- 1 tbsp Fresh Sage, chopped
- Salt and Pepper, to taste
- 1/2 cup Grated Parmesan
Method
Instructions
- Preheat oven to 375°F. Warm the camel milk with the garlic and sage for 5 minutes to infuse.
- Layer the sliced squash in a baking dish, seasoning each layer.
- Pour the infused camel milk evenly over the squash.
- Cover with foil and bake 40 minutes, then uncover, top with Parmesan, and bake 20 minutes more until golden.
- Let rest 10 minutes before serving.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
