Ingredients
- 1/2 cup cashews
- Juice from 1 lemon
- Sea salt
- Olive oil
- 2 onions, sliced
- 1 bunch chard, stems sliced, leaves torn
- 4 garlic cloves, sliced thick
- 2 large delicata squashes, halved lengthwise, seeded, and thinly sliced
- Freshly ground black pepper
- 1/3 cup breadcrumbs
Preheat the Oven
Preheat the oven to 400°F (200°C).
Make the Cashew Cream
In a high-speed blender, blend the cashews, lemon juice, a generous pinch of salt, and 2 cups of water until smooth. Set aside.
Cook the Onions and Greens
Heat a 12″ cast iron skillet over medium-high heat and add enough oil to coat the bottom. Add the onions, chard stems, garlic, and a pinch of salt. Sauté for 15 minutes until the onions are golden brown. Then, add the chard leaves and cook until wilted. Turn off the heat and transfer the mixture to a bowl.
Assemble the Gratin
Add more oil to the skillet to coat the bottom. Arrange the delicata squash in a circular pattern to cover the bottom in a single layer. Sprinkle with salt and pepper.
Distribute about 1/3 of the onions and greens over the squash, then pour 1/3 of the cashew cream on top.
Repeat the layering process: add another layer of squash, salt, pepper, half of the remaining onions and greens, and half of the remaining cashew cream.
Finish with the last of the squash, remaining onions and greens, and the rest of the cashew cream. Drizzle a bit more olive oil on top.
Top and Bake
Sprinkle breadcrumbs over the top. Roast at 400°F for 35 minutes. Increase the oven temperature to 450°F (230°C) and roast for an additional 10 minutes, or until the top is browned.
Serve
Enjoy the gratin while warm.
Skillet Squash and Veg Gratin
Ingredients
- 1/2 cup cashews
- Juice from 1 lemon
- Sea salt
- Olive oil
- 2 onions, sliced
- 1 bunch chard, stems sliced, leaves torn
- 4 garlic cloves, sliced thick
- 2 large delicata squashes, halved lengthwise, seeded, and thinly sliced
- Freshly ground black pepper
- 1/3 cup breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C).
- Blend cashews, lemon juice, salt, and 2 cups of water until smooth. Set aside.
- Heat oil in a 12″ cast iron skillet over medium-high. Sauté onions, chard stems, garlic, and salt for 15 minutes. Add chard leaves and cook until wilted. Transfer to a bowl.
- Add oil to coat skillet bottom. Layer delicata squash, salt, and pepper. Add 1/3 of onions and greens, then 1/3 of cashew cream.
- Repeat layering with remaining ingredients, finishing with 1/3 cream. Drizzle with oil.
- Top with breadcrumbs. Roast at 400°F for 35 minutes. Increase to 450°F (230°C) and roast 10 more minutes until browned.
- Enjoy warm.