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Chard and Delicata Squash Gratin

Gratin without dairy that nobody complains about. The cashew cream gets richer than regular cream when it bakes and you don't have to peel delicata squash - total win.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1/2 cup cashews
  • Juice from 1 lemon
  • Table salt
  • Canola oil
  • 2 onions sliced
  • 1 bunch chard stems sliced, leaves torn
  • 4 garlic cloves sliced thick
  • 2.5 pounds delicata squash about 2 large, halved lengthwise, seeded, and thinly sliced
  • Black pepper
  • 6 tablespoons breadcrumbs

Instructions

  • Blend cashews, lemon juice, salt and 2 cups water until completely smooth.
  • Heat 12-inch cast iron skillet over medium-high with oil.
  • Cook onions, chard stems, garlic and salt until caramelized, about 15 minutes.
  • Add chard leaves, cook 1 minute until wilted. Transfer mixture to bowl.
  • Add oil to skillet. Layer: squash slices, salt, pepper, 1/3 onion mix, 1/3 cashew cream.
  • Repeat layers twice more, ending with cream. Drizzle with oil.
  • Top with breadcrumbs.
  • Bake at 400F for 35 minutes, then 450F for 10 minutes until browned and bubbling.
  • Let cool 5 minutes before serving.