Roasted-Squash Gratin with Cilantro Pesto
Instructions:
This dish has a wonderful fragrance and is a visual treat as
well. It is also a dish you can prepare the night before and then
bake when needed. The layers of squash hide all kinds of little
surprise flavors inside. Each bite is a burst of something yummy
and different.
1 large or 2 small butternut
or other meaty squash, like
kabocha or buttercup, peeled
and cut into slices 1/2 inch
thick and 2 inches wide (cut
butternut squash in half
lengthwise, then slice; cut
round squash in quarters
lengthwise and then slice)
3 carrots, cut thinly into long
diagonal slices
3 medium gold beets, peeled
and sliced
3 medium parsnips or turnips
or a combination, peeled and
sliced
1 red onion, sliced
1/4 cup olive oil
2 tablespoons balsamic
vinegar
1/2 teaspoon salt
1/2 cup feta or blue cheese,
crumbled (omit for vegan
version)
1/2 cup grated Asiago or
other hard cheese (omit for vegan version)
Chopped, pitted olives
(optional)
Chopped or sliced tomatoes
(optional)
- CILANTRO PESTO:
- 1/4 cup olive oil
- 4 cloves garlic
- 1 bunch cilantro
- 1/2 cup toasted almonds or pecans
- 2 teaspoons salt
- Preheat the oven to 350 degrees.
- Coat the squash, carrots, beets, parsnips, and onions with the olive oil, vinegar, and salt and roast, stirring regularly, until tender, about 15 to 20 minutes.
- Let the roasted vegetables cool enough to handle comfortably.
- Prepare the cilantro pesto by combining the olive oil, garlic, cilantro, nuts, and salt in a food processor and processing to a smooth paste.
- Add more oil or cilantro as need to reach the texture you prefer.
- Turn the oven temperature up to 400 degrees. When the vegetables have cooled, layer the ingredients in a deep baking dish as follows: vegetables, pesto, feta, olives and tomatoes (if using).
- Repeat the layers and top with the Asiago. If you’re preparing this to cook later, cover and refrigerate the dish now.
- Otherwise, bake for about 15 minutes, until the vegetables are heated through and the cheese is melted.
- SERVES 8