Summer squash shallot gratin

Ingredients

• 450 g Shallots, thinly sliced
• 600 g Squash, washed, cut into 1cm thick rounds
• 95 ml Olive oil
• 380 ml Home made vegetable stock
• 200 g Cashews, raw
• 4 clove Garlic, chopped
• 3/4 tsp Fine sea salt

Method

1. Heat oven to 180C.
2. Cut the squash into slices and place into a roasting dish.
3. Brush with some oil and season to taste.
4. Roast the squash for 15 minutes.
5. In a meantime, heat oil in a skillet.
6. Add the shallots and cook for 20 minutes stirring occasionally.
7. The shallots should get browned.
8. Drain shallots and place onto paper towel to drain.
9. Cook the garlic in the same skillet.
10. Place on paper towels to drain.
11. In a food blender, blend the cashews (soaked for 2 hours, rinsed, drained) with the vegetable stock and sea salt.
12. Place 3/4 squash slices and garlic.
13. Pour over the cashew cream.
14. Top with remaining scallions.
15. Bake for 25-30 minutes.
16. Serve warm.