You Butter Nut Squash This Gratin

How can you improve the flavor of a perfect, sweet delicious butternut squash? One word: cheese.
Well, okay, in addition to cheese, this fall-themed Bon Apetit squash gratin recipe also includes leeks. Yes, leeks. And nuts. Just put them all together in a dish and let that sweet, sweet cheese melt all over it.
This recipe serves 8-10 so feel free to half the ingredients if you're just cooking for two or three. Or four.

Ingredients:

- 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
- 2 tablespoons olive oil
- Coarse kosher salt
- 4 tablespoons (1/2 stick) butter, divided
- 3 cups sliced leeks (white and pale green parts only)
- 1 1/2 teaspoons chopped fresh sage
- 1 5.5-ounce log soft fresh goat cheese
- 1 cup heavy whipping cream
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally with a nice spoon your grandma gave you, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. If you want to do this ahead of time, it can be made 1 day ahead, but it's better when served fresh.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until both you and the gratin are heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled). Eat and feel guilty when your veins throb with cheese and cream.

There May O May Not Be Mayo in This Coleslaw (There's Not)

Traditional picnic/BBQ coleslaw is slathered in mayo, and sometimes that totally hits the spot. But other times, maybe you're not in the mood for all that white fatty stuff. That's why this coleslaw recipe from Gluten Free Goddess is dressed with oil and vinegar instead of mayo. It also throws in some apple slices for a nice extra touch.

Ingredients:

2 heaping cups chilled cabbage — ideally, some green and some purple- shredded thin
1 tart or sweet apple, peeled, julienned
1 smallish carrot, julienned
Half a smallish red onion, sliced thin
1/4 cup golden raisins or dried cranberries
3-4 tablespoons light and grassy extra virgin olive oil, as needed
1 tablespoon Champagne vinegar or apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste

Toss all the fruits and veggies into a bowl and mix it up. Then drizzle with the olive oil, and sprinkle the rest of the seasonings on.

The First B is for Bourbon

Forget about going to the store to buy some crappy BBQ sauce. Why do that when you can make your own — and fill it with bourbon!

Ingredients:

1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

Boil all that in a saucepan over medium heat, then let it simmer on low heat for about ten minutes, stirring occasionally while getting delicious whiffs of bourbon. Cover. Chill (you and the sauce).