Local Food has a low carbon footprint. So eat in Season! Here's a little help for those of youwho are having a low impact Thanksgiving. This can be made vegan with dairy sustitutions. As it stands, it's a great vegetarian fall comfort food. 

Yellow Squash Gratin

2 lbs. locally grown yellow squash sliced into thin rounds

Sauce:

1 TB organic butter

1TB whole wheat organic pastry flour (regular flour is fine
too)

¾ C organic milk (can use cream for richer sauce)

½ C nutritional yeast

½ C grated organic parmesan cheese

Salt and pepper to taste

Put butter and flour in cold pan on low heat. Whisk together
to form a roux. Cook to ‘blonde’ or just to a light bubble. Slowly whisk in the
milk. The mixture will thicken to a white sauce that will coat the back of a
spoon. Stir in yeast and cheese. Correct seasoning to taste.

Topping:

1 small yellow onion cut into thin rings

¼ C whole wheat organic pastry flour (regular flour is fine
too)

1 TB blackening spices (make your own by mixing equal parts
powdered garlic, cumin, oregano, paprika, thyme, salt, and pepper)

3-6 TB oil for frying

Mix flour with spices. Separate onion rings and toss in the
seasoned flour. Fry in hot oil (350 degrees F) until crisp- about 2-3 minutes
depending on how thin you’ve sliced the onion. Drain fried onions on washable
kitchen towels

To assemble:

Butter casserole dish. Arrange first layer of squash to
slightly overlap. Spoon over 1/3 of the sauce. Arrange second layer of squash
and then pour over remaining sauce. Top with fried onions and a sprinkle of
extra parmesan id desired. Bake at 375 for 20-30 minutes, until bubbly.

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