I swear I must be the laziest food blogger in the world wide web. After Pinch My Salt posted her recipe for butternut squash and sweet potato gratin, she received loads of comments from fellow bloggers and cooks who tried and loved the recipe. Not one of them whined about the sweat-inducing labor of working with butternut squash or the tedium of stripping the tiny leaves from a sprig of thyme. The first time I made this dish I swore, "Never again."
But then I tasted it and two weeks later I was back to whittling butternut squash and stripping those pesky leaves from the thyme branch.
Yes, it's that good. Find out how to make this at Open Mouth, Insert Fork.
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