This is Actually Good | Squash Au Gratin

Yesterday two kabocha squash mysteriously showed up on my doorstep. This put me into creative overdrive as my squash horizons suddenly needed to be broadened. I’ve already made soup this season and how many pumpkin/squash soups can you really eat? And is it really soup? More like baby food. I needed something warm, cozy, and new. I hope you also find this dairy-free au gratin to be delicious–and not like baby food.

Squash Au Gratin

1. Peel and remove the seeds and guts from the squash, slice thinly (about 1 cm thick)
2. Boil cashews for 20 minutes in about 4 cups of water
3. Use a high speed blender (I find that bullet type blender works best for this) to blend boiled cashews, nutmeg, miso, nutritional yeast, lemon juice, salt and one clove of garlic to make a cream sauce
4. In a skillet, saute diced onion and remaining garlic (minced or crushed)
5. Add cashew cream sauce to onion and garlic, place rosemary and thyme in the sauce and bring to boil. Let the rosemary and thyme infuse in the cream for a few minutes. Season to taste with salt and pepper.
6. Toss cream sauce and sliced squash together, add to casserole dish or cast iron. Sauce should cover all squash, add water to the dish if there is any exposed squash, this will reduce upon baking.
7. Bake at 350F for 1 hour. Let sit for 15-20 min before serving.