I made this gratin last fall to use up some delicata squash that I had around for a little too long (anyone else walk away from the farmers market with way too many beautiful squashes in the fall?). It turned out delicious, and I meant to write up the recipe. Then time passed, and I completely forgot about it for a year. Come this fall, I was looking for a dish to prepare to celebrate winter squash season and remembered about this gratin. It was so satisfying, I decided that I’ll be making it for one of my Thanksgiving sides this November. Passing the recipe along to you here, hope you’re having a wonderful and cozy fall :)
Squash and Greens Gratin
Serves: 4-6
Ingredients
- 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 large delicata squashes, halved lengthwise, seeded, and thinly sliced (see note)
- freshly ground black pepper
- ½ cup breadcrumbs
Instructions
- Preheat the oven to 400° F (200° C).
- In a high-speed blender, combine the cashews, lemon juice, a generous pinch of salt, and 2½ cups water. Blend until smooth and set aside for now.
- Heat a 12" cast iron skillet (see note for alternatives) over medium-high heat, and add enough oil to coat the bottom. Add the onions, chard stems, garlic, and a pinch of salt. Saute for 15-20 minutes, until the onions are golden brown. Wilt in the chard leaves, turn off the heat, and transfer the onions and greens to a bowl for now.
- Add more oil to the same skillet, enough to coat the bottom. Start arranging the delicata squash in a circular pattern, covering the bottom of the skillet in an even layer. Sprinkle a little 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 top. Keep layering by adding another 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 rest of the ingredients, finishing with a layer of squash (you might need to do less or more layers, depending on the volume of your sliced squash). Drizzle the top layer with a little more olive oil. Sprinkle the breadcrumbs over top. Roast for 45 minutes. Turn up the heat to 450° F (230° C) and roast for another 15 minutes, or until the top is browned in places. Enjoy the gratin while warm.
Notes
Other winter squashes can be used here in place of the delicata. Squashes with edible, thin skin like kabocha or kuri squash are great for this recipe, since they don't have to be peeled, and the skin gets crispy in the oven. You can use tough skinned squashes like butternut as well, just make sure to peel them first.
If you don't have a cast iron skillet, you can saute the onions and chard in a regular skillet, then assemble the gratin in a baking dish of a similar size.
If you don't have a cast iron skillet, you can saute the onions and chard in a regular skillet, then assemble the gratin in a baking dish of a similar size.
Lucie says
Such a beautiful recipe, thank you! A simple and lovely combination of veggies for fall
Anya says
Thank you so much Lucie! Glad you enjoyed it.
Dagmara says
I love this recipe, thank you.
Anya says
So glad you enjoyed it!