Not much to tell. Although I did have a good day. I made a new friend who’s an astrologer, then went on a beautiful hike with my aunt and uncle at Catawba Falls. We followed it up with an early dinner at a romantic spot in Black Mountain. Before driving home I stopped at Lululemon — thank you Amex for the gift benefit — and picked up some new workout clothes. Then took Alex to dinner in town.
Enough with the chit chat, let’s make it.
This dish works just as well as a casual lunch as it does a showstopper side at Rosh Hashanah, Thanksgiving, or any holiday table. It looks beautiful, it’s naturally vegan, and it is, trust me, delicious. Tell your vegan friends I said “you’re welcome.”
I love butternut squash, but never on its own. The only ways I can tolerate its sweetness are roasted and paired with something spicy like harissa, or balanced with acidity. Those two elements are non-negotiable — they’re what keep the sweetness in check.
To satisfy my craving for Asian flavors, I added ginger and scallions. That said, feel free to swap them for whatever herbs you have on hand and add any spices you like — it’s an easy dish to make your own.
Before you start
The cashew cream is easy to make, but plan ahead — the cashews need to soak in boiling water for at least 20 minutes, and the longer you soak them, the silkier the cream. A powerful blender can get away with a shorter soak. If you’re using an immersion blender, give them at least an hour.
A cast iron skillet works best here because it caramelizes the vegetables and adds a depth of flavor that you just don’t get from a regular pan. You can find one on Amazon for around $24. A cake pan would work, yet you won’t get that caramelization.
No butternut squash? Sweet potatoes work beautifully here. No preserved lemon? Slice a fresh lemon thinly and layer it on the bottom of the skillet instead — it does the job. Serve alongside a simple green salad.
That’s it for today. I am going to clean the kitchen and go to sleep, I’m exhausted.
I hope you had a good day as well.
Good day y’all! xxs
P.S. I also listened to Bari Weiss’s Woody Allen interview on the Honestly podcast. Bari is one of the best interviewers around. Woody Allen is a great filmmaker, but he wasn’t the most genuine interviewee.
Vegetable Gratin with Lemon Cashew Cream
Equipment
- Blender
- Cast iron skillet
Ingredients
- ½ cup raw cashews
- 5 tablespoons avocado or olive oil - divided
- 1 medium butternut squash - peeled, seeds removed, sliced into ½-inch circles
- 2 medium potatoes - preferably waxy varieties, peeled and sliced into ¼-inch rounds
- 2 tablespoons minced fresh ginger
- 8 scallions - sliced
- Salt
- 1 green hot chili - sliced thinly (optional)
- 1 tablespoon chopped preserved lemon
- 1 cup water
Instructions
- Soak the cashews in boiling water for a minimum of 20 minutes to soften.
- Preheat the oven to 400°F. Drizzle 2 tablespoons of the avocado oil into a cast iron skillet or baking dish.
- Create alternating layers in the prepared pan, starting with butternut squash, then potato rounds. Sprinkle each layer with minced ginger, sliced scallions and salt. Repeat until all vegetables are used. Top with the sliced chili (if using) and chopped preserved lemon pieces. Roast for about 20 minutes, or until the vegetables are tender when pierced with a fork.
- While vegetables roast, drain the soaked cashews and blend them with 1 cup water until completely smooth and silky. Pour the cashew cream evenly over the roasted vegetables. Return to the oven and bake for an additional 10 minutes.
- Switch to broil setting and broil for 2-4 minutes until the top is golden and slightly crispy. Let rest for 5 minutes before serving hot.
- The gratin can be assembled ahead of time and baked just before serving
Notes
- Waxy potatoes like Yukon Gold work best as they hold their shape during cooking
- The gratin can be assembled ahead of time and baked just before serving
