Butternut Squash Gratin with Shallots and Cashew Cream

Preheat oven to 375ºF.

Using the 1/8 inch setting on the mandoline, slice the butternut squash and the shallots.

In a pan, heat oil over medium heat and add the shallots. Cook for 20 minutes, stirring occasionally. The shallots should brown slowly and if they start to burn, reduce the heat.

Drain shallots and spread them out over a paper towel to let them cool.

Using the cooking oil from the shallots, lightly cook the garlic slices, until slightly browned. Drain on a paper towel.

To make the sauce, add cashews, broth, 1 teaspoon salt, and garlic to a blender and puree until creamy.

To assemble the gratin, spray a 9×13 inch baking pan with cooking spray and spread 1/4 cup of the sauce over the bottom. Place the squash slices in the pan, slightly overlapping. Spread 1/4 cup sauce over the squash and using the back of a spoon, even the sauce out. Sprinkle lightly with salt, pepper, and some of the shallots.

Repeat for the rest of the layers until you run out of sauce. Top the gratin with squash and brush with olive oil.

Bake for 35-40 minutes or until top of the gratin lightly browned. If gratin hasn’t browned to your liking, broil it for a few minutes.

Calories per serving: 295

Recipe adapted from Destiny in Bloom.