->Bean Pot Squash Gratin <-

3 cups diced sweet potato

2 tablespoons butter or vegetable oil

2 cups diced, summer squash or zuchhini or butternut

2 cloves garlic, minced

4-6 scallions, chopped

1 1/4 cups milk or coconut milk or soy milk

1 cup cooked or canned red beans or cannellini beans, drained

2 tablespoons chopped fresh basil leaves or 2 teaspoons dried

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup shredded Gouda cheese

1/4 cup bread crumbs

Place the sweet potatoes in boiling water to cover and boil for about 5 minutes. Drain and cool slightly. Discard the water.

Preheat oven to 375 degs F. Melt the butter in a saucepan and add

the summer squash,scallions, and garlic and saute for 5-7 minutes.

Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring frequently. Place the potatoes in the

bottom of a lightly greased 8 inch square casserole or gratin dish.

Pour the vegetable-milk mixture over the potatoes and sprinkle with

the Gouda and bread crumbs. Place in the oven and bake for 20

minutes, until a crust forms on top. Remove from the oven and serve

hot from the baking dish. Serves 4