Squash Gratin with Cilantro Pesto
Sustenance
INGREDIENTS
Squash Gratin with Cilantro Pesto
1 large or 2 small butternut or other meaty squash, like kabocha or buttercup, peeled and cut into slices 1/4 inch thick and 2 inches wide (cut butternut squash in half lengthwise, then slice, for rounder squash, cut in quarters lengthwise and then slice)
3 carrots, sliced diagonally, long and thin
3 medium gold or chiogga beets, sliced
3 medium parsnips or turnips or a combination, sliced
Any other root or tuber, including yams/sweet potatoes, potatoes etc, sliced long and thin
1 red onion, peeled and sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
Cilantro Pesto:
1/4 cup olive oil
4 cloves garlic
1 bunch cilantro or a combination of fresh herbs
1/2 cup toasted almonds or pecans
2 teaspoons salt
Set aside for topping (omit for vegan option):
1/2 cup feta or soft goat cheese, or fresh ricotta crumbled
½ cup asiago or other hard cheese, grated
Additional topping options:
Chopped pitted olives
Chopped or sliced tomatoes
INSTRUCTIONS
Serves 8 as a side dish, 4-6 as a main
Combine root vegetables with olive oil, balsamic vinegar and salt and roast at 375-400 degrees until tender, stirring occasionally for about 15 to 20 minutes. Alternatively, saute in large skillet with olive oil and salt, covering to allow to cook and caramelize until tender-about 15 minutes. Set aside.
Prepare cilantro pesto by combining all of the pesto ingredients in food processor or blender, adjusting the pesto with more oil or cilantro for desired texture to your taste, and set aside.
When root vegetables have cooled, layer in a deep baking dish as follows: roasted vegetables, pesto, feta, or goat cheese. Repeat layers and finish with the asiago Bake at 375 degrees for about 12 minutes, or covered on medium flame until heated through and cheese is thoroughly melted-about 7 minutes.
