Squash Gratin Recipe by jason williams
Cooking Instructions 1 Preheat oven to 385° 2 In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft. 3 Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast. 4 Simmer for 10 minutes and remove from heat. 5 Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering. 6 Pour the sauce into a bowl to use later. 7 Layer the squash and potatoes in the cast iron skillet alternating as you go. 8 Dust the squash with sazon seasoning. 9 Once the skillet is full evenly pour the sauce across the top. 10 Cover with foil and bake for 1 hour. 11 After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes. 12 Let cool and dig in! 1 Preheat oven to 385° 1 Preheat oven to 385° 2 In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft. 2 In a large cast iron skillet heat 1 tbsp oil. Finely slice the onion and garlic and cook until soft. 3 Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast. 3 Stir in the tomato paste. Once well mixed add the goats milk, rosemary and nutritional yeast. 4 Simmer for 10 minutes and remove from heat. 4 Simmer for 10 minutes and remove from heat. 5 Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering. 5 Chop the squashes and potatoes into 1/4 inch slices while the sauce is simmering. 6 Pour the sauce into a bowl to use later. 6 Pour the sauce into a bowl to use later. 7 Layer the squash and potatoes in the cast iron skillet alternating as you go. 7 Layer the squash and potatoes in the cast iron skillet alternating as you go. 8 Dust the squash with sazon seasoning. 8 Dust the squash with sazon seasoning. 9 Once the skillet is full evenly pour the sauce across the top. 9 Once the skillet is full evenly pour the sauce across the top. 10 Cover with foil and bake for 1 hour. 10 Cover with foil and bake for 1 hour. 11 After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes. 11 After an hour remove the foil and lightly sprinkle with grated Parmesan cheese and bake uncovered for 10 minutes. 12 Let cool and dig in! 12 Let cool and dig in! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hamburger Cabbage Soup Easy roast beef Chicken wings in Japanese style Pan-Fried Chicken Pieces with Mayonnaise Garlic and Herb butter crusted Tri Tip Roast Hamburger Cabbage Soup Easy roast beef Chicken wings in Japanese style Pan-Fried Chicken Pieces with Mayonnaise Garlic and Herb butter crusted Tri Tip Roast Soup stock Easy roast beef Broccoli Cheddar Soup Viazi karai with Chilli-Ukwaju Sauce Edible cookie dough Prosciutto wrapped chicken kebabs Whole Wheat Waffles Simple Spinach Ready to eat matar ki chaat Black Forest Trifle Dessert Soup stock Easy roast beef Broccoli Cheddar Soup Viazi karai with Chilli-Ukwaju Sauce Edible cookie dough Prosciutto wrapped chicken kebabs Whole Wheat Waffles Simple Spinach Ready to eat matar ki chaat Black Forest Trifle Dessert