Golden Vegetable Gratin Prep Time: 15 minutes Cook Time: 1 hour Servings: 10 Ingredients - 1 cup carrots, peeled, thinly sliced on bias (2 large carrots) - 3 cups baking potato, skins on, sliced on bias (1 large or 2 medium sized potatoes) - 1 cup to 1 1/2 cups swiss cheese, finely shredded - 2 1/2 cups sweet potatoes, peeled, thinly sliced (2 medium sized) - 1 medium butternut squash, peeled, quartered lengthwise and thinly sliced - 2 tablespoons water - 2 tablespoons molasses - 1/2 teaspoon instant chicken bouillon granules - 3/4 cup toasted pumpkin seeds - 4 tablespoons unsalted butter, sliced    A colorful fall dish with a hint of sweetness.   Directions Preheat oven to 375°. In a 2 quart baking dish, layer in order the carrots, potato, 1/2 cup cheese, sweet potatoes	1

	and squash. Salt and pepper to taste. Combine water, molasses, bouillon in a small microwave safe bowl. Heat in the microwave for 30 seconds. Pour over vegetables. Bake, covered, in oven for approximately 45 minutes or until vegetables are tender. Insert a knife to test tenderness of vegetables. Uncover casserole, sprinkle with 1/2-1 cup more cheese. Dot with butter. Then sprinkle on toasted pumpkin seeds. Bake uncovered for 15 more minutes or until cheese melts and slightly browns. Cool a few minutes before serving.	2