Comments on: Butternut Squash and Cheddar Gratin Recipe

By: Laura

Laura — Wed, 06 Jun 2012 15:35:51 +0000

Hi Johnny, thanks for the kind words. Glad you enjoyed the post! Hope you can try the recipe soon.

- Laura of the Tillamook Team

By: Johnny Alisauskas

Johnny Alisauskas — Sat, 02 Jun 2012 17:49:27 +0000

I truely enjoy your blog. Thanks a lot for the post.

By: Jala

Jala — Mon, 14 Nov 2011 03:30:14 +0000

Yay! I love stories like this! Thanks for giving the recipe a try, Kristina, and letting us know how it turned out. I’m so glad you enjoyed it!

- Jala of the Tillamook Team

By: Jala

Jala — Mon, 14 Nov 2011 03:28:58 +0000

Hi, Beth! I’m so glad you enjoyed this recipe! It’s been fun to hear how different Tillamook fans change it up. Your rendition sounds delicious!

Wow! Your love affair sounds pretty serious! We are very honored that you’d go to such lengths to enjoy Tillamook Cheese!

Thanks so much for sharing your love of Tillamook with us!

- Jala of the Tillamook Team

By: Kristina

Kristina — Sun, 13 Nov 2011 20:38:49 +0000

I made this recipe last evening for dinner. What a refreshing change for the use of butternut squash, so savory and creamy. My husband raved about it, as did our dinner guests. I will most definately make this again. I halved the recipe and it worked perfectly. The dish would not be the same without the oniions. I also used the vintage white cheese and enjoyed the results.

That three year extra sharp cheddar is a “must have’ for the holidays. It goes great with wine!

By: Beth

Beth — Sun, 13 Nov 2011 16:39:42 +0000

Thanks for the excellent recipe! I did switch it around some to make it more prep-friendly, and I didn’t have enough butternut squash so I did half butternut, half turnips. Turned out great! Also, I added some thick cut ham I needed to use, and mixed the onions throughout the dish. Left out the parsley, as I didn’t have any. One more note: I’m also lactose-intolerant, (“lactard.”) and I just take a lactase pill before I eat any cheese. Nothing is keeping me from my love affair with Tillamook extra-sharp cheddar!

By: Jala

Jala — Thu, 10 Nov 2011 17:28:02 +0000

Hi, Sara! I bet you could leave out the onions no problem. They’re just added for onion flavor. And really, it’s cheese! What more flavor could you possibly need?! :-)

Jala of the Tillamook Team

By: Sara

Sara — Thu, 10 Nov 2011 17:24:47 +0000

Has anyone tried this without the onions? I’m not a fan of onions in general….

By: Jala

Jala — Thu, 10 Nov 2011 16:45:43 +0000

Hi there, George! Thanks for you nice compliment about our recipes! At the Tillamook Factory we add cultures to the milk at the beginning of the cheese making process that help break down the lactose into lactic acid. This process doesn’t eliminate all of the lactose in the milk, but it does significantly reduce the amount of lactose left in the cheese. Many people who are lactose intolerant are able to enjoy natural cheeses and, most recently, we had a lactose-intolerant customer who told us she could eat our cheeses (in moderation) with little side effects.

I know every body’s reaction to milk is different. If you haven’t tried our cheese yet you might give it a go and see how your body reacts to it. If it doesn’t settle well, I’m glad there are other options to choose from on the market that work better for you.

Thanks for connecting!

Jala of the Tillamook Team

By: Jala

Jala — Wed, 09 Nov 2011 17:57:25 +0000

You’re very welcome, Bonnie! I’m so glad you were able to make it…and that it turned out great for you! Thanks for sharing your substitution tips as well!

Jala of the TIllamook Team