After torrential rains and wind, this morning, it is a balmy 70° outside. We went from a storm of biblical proportions to blue skies – on November 1st. Thank goodness global warming is only a liberal myth.

The weather may not say it but the calendar is calling for fall – and that means apples, pears, and butternut squash. I decided to work on a gratin that could possibly adorn the Thanksgiving table, this year. I actually have no problem dropping a completely new and untested recipe on a crowd – it works or it doesn’t, ya like it or ya don’t – but it’s also fun to serve something you know is going to work. I wasn’t thinking Thanksgiving when I started, but after eating it, I thought it could work with a few revisions…

What I did was thinly-slice about a pound of butternut squash, 1 apple, and 1 pear and layered them in a casserole with salt, pepper, rubbed sage, and gorgonzola cheese. I poured about a cup and a half of heavy cream over it, covered it all, and then baked it at 350° for about an hour.

The concept is good, but it’s more sweet than savory. I need to up the cheese and sage, maybe add paper-thin sliced onions, and cut way back on the cream. That being said, all three of us all but licked our plates – it was really good the way it came out, but I still think I’d like to see it a bit more savory.

I did a homemade cranberry sauce to go along with it. We have LOTS of Cranberry Sauce recipes on the site. Choose one or twelve…

In the meantime, I’ll work on the gratin and get back to ya!