A few years back, my mom took over hosting Christmas Eve dinner from my grandparents. Since my Mom-Mom was famous for making her lasagna every year, my mom realized that if she tried making it, everyone would compare it to hers. So, we’ve been trying to come up with a menu that we can make into a tradition.
This year, were adding this to the list.
It’s interesting. I’m so used to using, shall we say “alternative” techniques and recipes, that I always forget how my relatives think my food, on appearances alone, is either downright “weird” or (hopefully) “creative.” Fortunately, my mom tasted it and thought it yummy and “creative” and requested that I make it for our menu!
Butternut Squash Gratin (Grainless)
1 tbsp ghee
3 cups peeled and finely cubed butternut squash
1 small onion, chopped
1 tsp dried parsley
1 tsp dried thyme
1/4 tsp nutmeg
salt and pepper
1/2 cup cashews
1/2 cup organic feta cheese
Heat ghee in a skillet until melted. Add in butternut squash and sauté for 20 minutes, until slightly tender. Add in onion, parsley, thyme, nutmeg, salt and pepper and cook for 5 more minutes. Spoon into a sprayed baking dish (about 8-9 inches in diameter). Bake at 350 for 15 minutes.
Meanwhile, pulse cashews in a food processor until reduced to fine pieces. Add in feta cheese and pulse a few more times. Sprinkle 2/3 a cup over butternut squash. Bake for another 20 minutes and serve. Set out the remaining cashew mixture and sprinkle over butternut squash, if desired (highly recommended).