I made this gratin final fall to make use of up some delicata squash that I had round for a little bit too lengthy (anybody else stroll away from the farmers market with method too many lovely squashes within the fall?). It turned out scrumptious, and I meant to put in writing up the recipe. Then time handed, and I fully forgot about it for a 12 months. Come this fall, I used to be searching for a dish to arrange to have a good time winter squash season and remembered about this gratin. It was so satisfying, I made a decision that I’ll be making it for certainly one of my Thanksgiving sides this November. Passing the recipe alongside to you right here, hope you’re having an exquisite and comfy fall 🙂
Squash and Greens Gratin
Elements
- ½ cup cashews
- juice from 1 lemon
- sea salt
- olive oil
- 2 onions, sliced
- 1 bunch chard, stems sliced, leaves torn
- 6 garlic cloves, sliced thick
- 2-3 giant delicata squashes, halved lengthwise, seeded, and thinly sliced (see observe)
- freshly floor black pepper
- ½ cup breadcrumbs
Directions
- Preheat the oven to 400° F (200° C).
- In a high-speed blender, mix the cashews, lemon juice, a beneficiant pinch of salt, and 2½ cups water. Mix till easy and put aside for now.
- Warmth a 12″ forged iron skillet (see observe for alternate options) over medium-high warmth, and add sufficient oil to coat the underside. Add the onions, chard stems, garlic, and a pinch of salt. Saute for 15-20 minutes, till the onions are golden brown. Wilt within the chard leaves, flip off the warmth, and switch the onions and greens to a bowl for now.
- Add extra oil to the identical skillet, sufficient to coat the underside. Begin arranging the delicata squash in a round sample, masking the underside of the skillet in a fair layer. Sprinkle a little bit salt and black pepper over the squash. Distribute about ⅓ of the onions and greens over the squash. Pour about ⅓ of the cashew cream over prime. Hold layering by including one other layer of squash, a sprinkle of salt and pepper, about half of the remaining onions and greens, and half of the remaining cashew cream. Repeat with the remainder of the substances, ending with a layer of squash (you may have to do much less or extra layers, relying on the amount of your sliced squash). Drizzle the highest layer with a little bit extra olive oil. Sprinkle the breadcrumbs over prime. Roast for 45 minutes. Flip up the warmth to 450° F (230° C) and roast for an additional quarter-hour, or till the highest is browned in locations. Benefit from the gratin whereas heat.
Notes
If you do not have a forged iron skillet, you possibly can saute the onions and chard in an everyday skillet, then assemble the gratin in a baking dish of an analogous measurement.
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