Butternut Squash Gratin with Le Gruyère

Ingredients

• 1 large (about 3 pounds) butternut squash, peeled, seeded and cut into 1/3-inch-thick slices, divided
• 3 shallots, chopped 
• 2 cups shredded Le Gruyère cheese (about 7 ounces), divided 
• 1 3/4 cups heavy cream 
• 1/2 teaspoon fine sea salt 
• 3/4 teaspoon freshly ground black pepper 
• 1/2 cup whole wheat bread crumbs

Method

1. Preheat oven to 375°F. Butter a 9- x 13-inch baking dish and arrange half of the squash slices in the bottom. 
2. Sprinkle with shallots and half of the cheese. 
3. Cover with remaining squash and sprinkle with remaining cheese.
4. In a small bowl, whisk together cream, salt and pepper; pour cream mixture over squash. 
5. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 1 hour. 
6. Cool 15 minutes before serving.

Cauliflower Pizza Crust

Ingredients

• 2 bags of cauliflower (24 oz)
• 1 cup grated mozzarella
• 1 egg

Instructions

1. Preheat oven to 450 degrees Fahrenheit
2. Heat up cauliflower either in microwave or steam. If in microwave, keep in bag, cut hole in corner, and squeeze out as much water as possible. If steamed/cooked in another way, press out as much water as possible wih paper towels. 
3. Put it in a food processor and blend. 
4. Crack and beat egg, mix in with cauliflower, add cheese, and mix all ingredients together well. 
5. On PARCHMENT PAPER, put out "dough" and spread extremely hin. If you want, sprinkle a little extra parmesan on top. 
6. Bake for 22 minutes or until crispy brown.

Quinoa

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt

Method

1. Rinse quinoa in a fine sieve until water runs clear
2. Drain and transfer to a medium pot.
3. Add water and salt and bring to a boil.
4. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.
5.  Set aside off the heat for 5 minutes; uncover and fluff with a fork.
6. Serve.