You will marvel over how great this vegetable casserole tastes. Zucchini, yellow squash and prosciutto are layered and baked with a super simple creamy sauce for a decadent squash au gratin recipe.
Sometime in the past few weeks, my son hit the terrible two's in a major way. Toddlers are confusing creatures. One moment, they're intensely loving, smothering you with hugs and kisses. The next moment, you unknowingly did something wrong, and a twenty-minute tantrum starts.
I lovingly refer to my son as the "toddler tornado" right now. He does everything so passionately. He plays hard, loves hard, and when he's mad, he's feet-stomping, red-faced crying, rolling on the floor mad. I always feel like children were designed perfectly. His affectionate spells are still plentiful, and help to erase the rough times for his tender-hearted mama.
Along with the tantrums, he's starting to go through the typical toddler pickiness with food. I always feel like it's a huge win if I can make something that he'll actually eat at the dinner table. He could eat snacks and berries all day, but dinner food? Yeah, he's not a big fan of that right now.
We all really loved this casserole, and my bet is that your whole family will love it, too. Layering the vegetables with the prosciutto allows the sweet and salty flavor of the prosciutto to season the vegetables. The squash is roasted until just slightly tender and lightly covered with a Parmesan and cream sauce. I didn't completely coat the vegetables with the cream sauce because I personally don't like the texture of soggy squash. You can make double the sauce if you'd like it to completely coat the vegetables as you would a cheesy potato casserole.
For the sauce