Butternut Squash and Mushroom Gratin
This savory creamy side dish is full of rich umami flavor, and thanks to the parmesan and creamy garlic cashew sauce, it won't leave you or your guests with a stomach ache, either! Perfect for enjoying the cozy holiday season to the fullest.
Ingredients
- 2 pounds butternut squash peeled and cut into ⅛-inch thick rings
- 1 tablespoon plus 2 teaspoons olive oil
- 8 ounces mushrooms chopped
- 6 ounces yellow onion halved and cut into ¼-inch thick slices
- 1 ¾ teaspoons salt
- 1 cup raw cashews soaked for 4 hours or up to overnight, then drained
- 1 ⅔ cups water
- 4 garlic cloves roughly chopped
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon dried rubbed sage
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 3 ounces parmesan cheese or vegan parmesan grated
Instructions
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Heat 1 tablespoon of the olive oil in a large frying pan over medium high heat. Add the onions, mushrooms, and ½ teaspoon of salt. Stir to coat in the hot oil, and reduce heat to medium. Place a lid on the pot and cook for 3 minutes to sweat out the moisture, then remove the lid and continue cooking until the onions are transparent and the most of the liquid evaporates from the pan, about 5 more minutes, stirring every couple minutes. Remove from heat and set aside.
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In a blender or food processor, blend together the soaked cashews, water, garlic, 2 teaspoons olive oil, 1 1/4 teaspoons salt, garlic powder, white pepper, and sage, until smooth and silky. Stir in the black pepper and thyme and set aside.
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Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking dish and pour ¼ of the cashew mixture onto the bottom. Layer with 1/3 of the butternut squash slices in a nice even layer, then sprinkle with 1/3 of the mushroom mixture, and top with ⅓ of the grated parmesan. Repeat this layering two more times, but for the third and final layer, drizzle the mushrooms and butternut with the last ¼ of the cashew mixture and *then* sprinkle the last ⅓ of the parmesan on top. Cover with parchment paper then foil, so the parchment paper acts as a barrier between the foil and the food, and bake in the oven for 40 to 45 minutes.
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Poke with a fork to see if the butternut is tender, then uncover and bake until the top becomes golden and bubbly, about 15 to 17 minutes more.