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1
Preheat oven to 375 degrees F.
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2
Using the 1/8 inch setting on the mandoline, slice the butternut squash and the shallots.
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3
In a pan, heat oil over medium heat and add the shallots.
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4
Cook for 20 minutes, stirring occasionally.
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5
The shallots should brown slowly and if they start to burn, reduce the heat.
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6
Drain shallots and spread them out over a paper towel to let them cool.
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7
Using the cooking oil from the shallots, lightly cook the garlic slices, until slightly browned.
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8
Drain on a paper towel.
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9
To make the sauce, add cashews, broth, 1 teaspoon salt, and garlic to a blender and puree until creamy.
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10
To assemble the gratin, spray a 9x13 inch baking pan with cooking spray and spread 1/4 cup of the sauce over the bottom.
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11
Place the squash slices in the pan, slightly overlapping.
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12
Spread 1/4 cup sauce over the squash and using the back of a spoon, even the sauce out.
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13
Sprinkle lightly with salt, pepper, and some of the shallots.
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14
Repeat for the rest of the layers until you run out of sauce.
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15
Top the gratin with squash and brush with olive oil.
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16
Bake for 35-40 minutes or until top of the gratin lightly browned.
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17
If gratin hasnt browned to your liking, broil it for a few minutes.
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18
Calories per serving: 295
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19
Recipe adapted from Destiny in Bloom.
