There are only a few ways I can tolerate the sweetness of butternut squash: when it’s roasted and mixed with harissa or something spicy and tart that settles its intense sweetness, in spicy curries, and in this semi-gratin.
I craved Asian flavors, so I added ginger and scallions. Feel free to skip the ginger and add a different herb you have on hand.
The cashew cream is easy to make, but you need to let the cashews soak in boiling water for at least 20 minutes—which is about the same as the roasting time for the vegetables. You’ll need a blender or hand blender to make the cashew cream.
It would be better to make the dish in a cast iron skillet ($24 on Amazon) because it caramelizes the vegetables and gives the dish umami. But if you don’t have one, use a cake pan.
If you’re not too traditional, you can make it as a side for Rosh Hashanah, Thanksgiving, or any holiday. It looks good on the table and it’s d e l i c i o u s. Plus it’s naturally vegan. You or your vegan friends can thank me later.
Other than that, not much to tell you besides the fact that I had a great day today; I made a new friend, went on a gorgeous hike with my aunt and uncle on the Catawba Trail, had a delicious Breton-style crepe with cod that was cooked in tomato and onion sauce in a romantic spot in Black Mountain, got myself new workout clothes at Lululemon (thank you AMEX for the benefit gift) and took Alex to dinner in town.
I’m finishing up here, cleaning the kitchen and off to bed. I hope you had a good day as well.
Night folks! xxs
P.S. I also listened to Bari Weiss’s Woody Allen interview on the Honestly podcast!
Vegetable Gratin with Crispy Baked 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
