If you like vegetables, this Orange Vegetable Gratin might be a recipe you’ll embrace.
With squash, sweet potatoes and carrots as the base, you can’t go wrong with using this as a side dish. The ingredients are pretty straightforward although I’ve made a few changes on the amounts and have paleo-ized the recipe by using almond flour instead of bread crumbs.
After preparing your ingredients, they’ll be put in a casserole dish for baking.
Add the a tad of grated fresh aged parmesan cheese, almond flour, salt and pepper …
Then bake. Â Ready to try it?
- 1 acorn squash, seeded, peeled and cut into cubes
- 1 large sweet potato, peeled and cut into cubes
- 2Â carrots, peeled and cut in half lengthwise, then into chunks
- 1 shallot, thinly sliced
- 3Â Tablespoons Kerrygold butter
- 1/4Â cup almond flour
- 1/2Â cup grated aged parmesan cheese (if you’re not a strict paleo dieter)
- Salt & pepper (to your taste)
- Heat the butter in a large skillet. I had to use two skillets for this step as the recipe says to keep them in a single layer.
- Saute the vegetables for about 15 minutes until they start to brown and are just tender.
- Preheat oven to 375.
- Transfer all the vegetables to a baking dish.
- Sprinkle with salt, pepper, almond flour and 1/2 the cheese but do not stir as you want this to sit on top and get crunchy.
- At about 20 minutes, remove the casserole from the oven, stir the ingredients and bake for approximately 20 minutes.
- You want to remove the casserole when everything looks golden and the vegetables are soft. Pricking a fork through one of the larger vegetable pieces and having it be soft is the best way to know if its cooked.
- Sprinkle with the remaining cheese and serve.
That’s pretty much it. I used a whole acorn squash and reduced the sweet potatoes from two to one.
I served this with baked chicken and fresh sliced pineapple.