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Almond Butternut Squash Au Gratin

Here is a tasty and healthy casserole dish that is just the ticket for colder weather.  However, it can be thoroughly enjoyed year round and would be especially good for holiday and family get-together meal spreads.

Ingredients

One 2 1/2 lb butternut squash
1/3 cup butter
1/4 cup unbleached flour (better still use coconut flour)
1 1/2 cups vegetable broth
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp mustard powder
1/2 cup nutritional yeast
1/2 cup ground almonds or almond meal
2 tsp lemon juice
1/2 cup milk - preferably raw organic (raw goat milk is ideal)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Preheat oven to 400°F.

2. Grind almonds in food processor.

3. Mix paprika, turmeric and mustard powder into vegetable broth. 

4. Melt butter over medium heat. Whisk in flour slowly until smooth and bubbly. Slowly add broth and spice mixture, whisking all the while. Whisk in nutritional yeast and keep whisking until mixture is thick and bubbly, about 2 minutes, maybe more. Turn up the heat if it's not getting thick and bubbly.

5. Stir in lemon juice and about half the ground almonds. Turn off heat.

6. Slice squash in half vertically. Peel and seed the squash. Slice into 1/4 inch slices.

7. Place slices in a pot and cover with water. Bring water to boil and let cook for 2 minutes. Drain in a colander.

8. Place squash in a 10" diameter casserole dish, gratin dish or baking pan. Pour milk over the slices and stir a bit to make sure the slices are all saturated. Pour your sauce on top and stir into the top layer of squash a bit. Sprinkle remaining almonds on top. 9. Bake in oven for 30 minutes or until bubbly and slightly browned.
 
Serves about 4

    

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