Butternut Squash Gratin with Shallots and Cashew Cream

Ingredients

  • olive oil, for brushing
  • 5 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 1 ½ cups chicken or vegetable broth
  • 1 ½ cups raw cashews
  • 4-5 pounds butternut squash, peeled and thinly sliced (will be 1 ½-2 pounds when sliced)
  • ½ cup grapeseed oil (or vegetable oil)
  • + 1 more ingredients
    • 1 pound shallots, thinly sliced

1. Preheat oven to 375 degrees F. 2. Using the 1/8 inch setting on the mandolin slice the butternut squash and the shallots. 3. 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 ...

View full recipe at SpringPad

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