Dishes
Sustainable Recipes
get!
on’t for
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Ingredients:
• 2 teaspoons grapeseed oil
• 1 1/2 cups chopped yellow onion
• 1/2 teaspoon salt + pepper
• 2 tablespoons finely chopped fresh sage
• scant 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme
• 5 cups 1/2-inch cubed frozen butternut squash, defrosted -about 20oz
• 1 cup raw cashews, soaked for at least 4 hours
• 1/4 - 1/3 cup unsweetened almond milk, or other non-dairy
milk
• 3-4 medium russet potatoes, scrubbed and dried
• salt + pepper to taste
• small handful of sage leaves and 1 tablespoon oil, optional
Gluten-free & Vegan Recipe // Yields approx. 8 side dish potions
Directions:
1. Heat a 9-10-inch cast iron pan over medium heat and add the oil. Once hot, place the onion and salt and
pepper in the pan and stir frequently for about 10 minutes until onions are softened and starting to brown.
Stir in the sage, garlic, and thyme for about 1 minute until fragrant. Preheat your oven to 350* F. Remove
onions from the heat and let cool for 5-10 minutes.
2. Place the defrosted squash in a high-power blender along with the onion mixture, soaked and drained
cashews, and 1/4 cup of milk. Blend until fully smooth, stirring and scraping the blender to keep things
moving. Add more milk if needed. The sauce should be very thick but pourable. Set aside.
3. Slice potatoes with a sharp knife or mandolin slicer into 1/8-inch slices [important!]. Lightly oil the same
cast iron pan you cooked the onions in or a 9-10 inch baking dish or pie pan. Assemble potatoes overlapping slightly in a single layer covering the bottom of the pan. Sprinkle with salt + pepper. Pour a scant
1 cup of the sauce over top and spread evenly with a spatula. Repeat 3 more times [4 layers total]. Cover
the top with remaining sauce--about 1 cup--and smooth out. Cover tightly with foil and bake for about 1
hour until potatoes are tender. Test a potato for doneness.
4. While the potatoes cook heat a small pan over medium-high heat with the oil. Line a plate with a doubledover paper towel. Once the pan is hot add the leaves and let cook until crispy on both sides. This happens
quickly--about a minute--so watch closely. Place on the paper towel. After the potatoes have finished
baking turn your oven to broil, remove the foil, smooth the top layer of sauce, and broil for just a few
minutes until golden brown. Watch closely. Remove and let cool slightly before serving. Top with fried
sage leaves, salt and pepper, and serve.
Notes: To soak cashews, submerge in water in a bowl and let sit on the counter for at least 4 hours or overnight.
Drain before using. To defrost the squash: Place in your refrigerator the day before using, or let sit on the
counter for a few hours the day of until room temp. Drain any resulting liquid.
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