Vegetable Gratin with Crispy Baked Cashew Cream
This gorgeous semi-gratin layers butternut squash and potatoes with fresh ginger and scallions, then gets smothered in silky cashew cream that balances the squash's intense sweetness perfectly. It's naturally vegan, holiday-table worthy, and the Asian-inspired flavors make this side dish absolutely irresistible.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch, Side Dish
Cuisine: Healthy, Vegan
Diet: Gluten Free, Vegan
Keyword: Grain-Free, Healthy, Vegan
Servings: 4 as a side
Author: Shelly
- 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
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
- 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