Roasted Cauliflower Gratin with Butternut Squash
Yields1 Serving
2 cups Roasted Cauliflower
2 cups butternut squash, peeled & chopped
3 tablespoons olive oil
1 medium yellow onion, sliced lengthwise
1 1/2 cups Gruyere cheese, shredded (replace with vegan cheese if dairy free)
1/3 cup walnuts, toasted & chopped
1 tablespoon fresh rosemary, chopped
sea salt & freshly ground pepper
1Preheat the oven to 425 degrees.
3While the cauliflower is in the oven, prepare the squash for roasting.
4Slice off both ends and peel completely.
5Cut the squash in half and scoop out the seeds with a spoon.
6Continue cutting into bite-size pieces.
7Add the cut squash to a bowl.
8Coat with 1 tablespoon olive oil.
9Generously sprinkle with salt & pepper.
10Move to a parchment-lined baking sheet.
11Roast the squash until it is cooked through but not mushy, about 30 minutes.
12While the cauliflower and squash are cooking, caramelize the onions.
13Heat 1 tablespoon olive oil over low heat in a medium-sized sauté pan.
14Add the onions and stir until they are well-coated with oil.
15Cover, stirring occasionally, until the onions are soft and jammy, about 25-30 minutes.
16When done roasting, remove the cauliflower and squash from the oven. Set aside to cool.
17Coat a medium cast-iron skillet or casserole dish with the remaining 1 tablespoon of olive oil.
18Cover the bottom with 1/2 of the squash and 1/2 of the cauliflower, followed by the onions.
19Add the remaining cauliflower and squash.
20Top with the cheese, followed by the walnuts and the rosemary.
21Reduce the oven temperature to 400 degrees.
22Return to the gratin to the oven to cook until the cheese has melted and started to brown, about 15-20 minutes.
Ingredients
2 cups Roasted Cauliflower
2 cups butternut squash, peeled & chopped
3 tablespoons olive oil
1 medium yellow onion, sliced lengthwise
1 1/2 cups Gruyere cheese, shredded (replace with vegan cheese if dairy free)
1/3 cup walnuts, toasted & chopped
1 tablespoon fresh rosemary, chopped
sea salt & freshly ground pepper
Directions
1Preheat the oven to 425 degrees.
3While the cauliflower is in the oven, prepare the squash for roasting.
4Slice off both ends and peel completely.
5Cut the squash in half and scoop out the seeds with a spoon.
6Continue cutting into bite-size pieces.
7Add the cut squash to a bowl.
8Coat with 1 tablespoon olive oil.
9Generously sprinkle with salt & pepper.
10Move to a parchment-lined baking sheet.
11Roast the squash until it is cooked through but not mushy, about 30 minutes.
12While the cauliflower and squash are cooking, caramelize the onions.
13Heat 1 tablespoon olive oil over low heat in a medium-sized sauté pan.
14Add the onions and stir until they are well-coated with oil.
15Cover, stirring occasionally, until the onions are soft and jammy, about 25-30 minutes.
16When done roasting, remove the cauliflower and squash from the oven. Set aside to cool.
17Coat a medium cast-iron skillet or casserole dish with the remaining 1 tablespoon of olive oil.
18Cover the bottom with 1/2 of the squash and 1/2 of the cauliflower, followed by the onions.
19Add the remaining cauliflower and squash.
20Top with the cheese, followed by the walnuts and the rosemary.
21Reduce the oven temperature to 400 degrees.
22Return to the gratin to the oven to cook until the cheese has melted and started to brown, about 15-20 minutes.
Roasted Cauliflower Gratin with Butternut Squash
Authorlisa
