I'M DREAMING OF A LIGHT CHRISTMAS

Like many, my wallet is a bit leaner this holiday season! Although this was not the commitment I had in mind when I promised to "keep things light this season," it has turned into an all encompassing theme. Fine! Finances might be slim, but I intend to keep more than my wallet slender this Christmas.

I will be at Macy's December 13th teaching a low-fat holiday cooking class sponsored in part by Kaiser Permanente. Now before visions of celery sticks begin to dance in your head, fear not. I promise this will not be self depriving. You can still have your turkey and mashed potatoes with gravy. In fact you can have your cake........chocolate, and eat it too!

I hope to see many of you there for this fun event. I will be cooking, and sharing recipes to make a healthier holiday season. I know some of you won't be able to make it, so I am including a recipe here for my butternut squash gratin. Happy Hanukkah, Kwanzaa and Merry Christmas to all, and to all, keep it light!

RECIPE: LIGHT & EASY BUTTERNUT SQUASH GRATIN

Serves 10-12
Prep time: 25 min Total time: 1hr. 25min

3# butternut squash (peeled & sliced 1/8" thick)
4T. olive oil
1 1/2c. sliced leeks
1tsp. freshly chopped sage
1/4tsp. nutmeg
2tsp. salt
1tsp. pepper
1 1/2T. flour
2c. low fat milk
1/2c. shredded Gruyere cheese
1/3c. roughly chopped hazelnuts

Pre-heat the oven to 400 degrees. Peel the outer skin of the squash, remove the seeds and slice 1/8" thick. Carefully rinse the leeks, as they often contain dirt. Once thoroughly rinsed, thinly slice. In a saute pan over medium heat cook the leeks with the olive oil for 5-10 minutes, until tender and translucent. Add the flour and whisk in the milk. Whisk in the salt, pepper, nutmeg and sage. In a 1-1/2 quart baking dish layer the butternut squash two layers deep and pour 2/3 cup of the milk mixture on top, sprinkle a little cheese and repeat until all of the milk and squash is layered into the baking dish. Sprinkle the top with the last little bit of Gruyere cheese and 1/3c. of hazelnuts. Bake for 45-60 minutes, until the top is browned and the squash is fork tender. If the top begins to brown too much while baking, cover with foil. Cool for 15 minutes before serving.