This veggie-packed gratin is hearty enough to be served as a main dish. It is full of protein from the cashew cream, along with carbohydrates and vitamins from the butternut squash and corn. It is an exceptional blend of tastes and textures that will keep you full and satisfied without weighing you down.
Serves 6
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3 tablespoons olive oil
½ cup chopped onion
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon Creole seasoning
¼ teaspoon dried thyme
1 teaspoon smoked paprika
16 ounces butternut squash cut into cubes (Can substitute sweet potatoes)
2 ½ cups water
2 cups frozen corn
1 cup cashew cream
- Heat the oven to 350 F. In a large skillet, warm the olive oil and sauté the onion until soft and translucent, about 4 to 5 minutes.
- Add in the salt, pepper, Creole seasoning, thyme, paprika and butternut squash. Stir well and then add in the water. Cover and bring the squash mixture to a simmer for 5 minutes.
- Remove the cover, add in the corn and continue simmering for another 2 to 3 minutes.
- Fold in the cup of cashew cream and stir until all is smooth and creamy. Brush a 6-cup casserole dish with a little olive oil, and spoon the squash mixture into the dish. Top the gratin with the panko topping (recipe follows) and bake in the heated oven for 30 to 40 minutes, or until the top is golden and the sides are bubbling. If making this ahead of time, cover and chill, and top with panko topping when ready to bake.
For panko topping:
1 cup plain panko breadcrumbs
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3 to 4 tablespoons olive oil
¼ teaspoon Creole seasoning
- Combine the breadcrumbs with the olive oil and seasoning.
- Stir until well combined. Sprinkle over the squash and corn gratin before baking.
This article was originally published in the November 2023 issue of 225 magazine.