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Shallow oval dish — potato gratin, crème brûlée, baked eggs
How taste perception works — essential for understanding seasoning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Journalist explores flavor science — pairing, perception, culture
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Shallow oval dish — potato gratin, crème brûlée, baked eggs
How taste perception works — essential for understanding seasoning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Journalist explores flavor science — pairing, perception, culture
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Preheat oven to 425. Lightly grease a roasting pan. Cut the butternut squash in half and remove the seeds. Cube the squash and place on the greased roasting pan. Top with olive oil, cinnamon sugar, and pepper; toss well and roast 20 minutes, or until fork tender. Turn oven down to 325 Place the squash in the bottom of a large round casserole dish. Top with the nutmeg and cloves, and season to taste with salt and pepper. Pour the milk over top. Bake for 20 minutes. Meanwhile core and slice the apples. Remove the squash from the oven and top with a single layer of the apple slices, overlapping slightly going around the dish. Bake for 35minutes. Remove from oven and top with dollops of the cheese. Bake for 10minutes, until edges are bubbling and the cheese is starting to brown. Serve!