Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, December 6, 2010

Tian De Courge (Squash Gratin)

Tian De Courge is easily my very favorite autumn dish. DH's aunt made it one Thanksgiving years ago and I've been making it ever since...well, ever since a couple of years ago. I've missed it, and this year instead of grumbling about it, I reworked it to be safe for my family. Although there is no chance the girls will go near this dish yet, I'm making it egg-free anyway against the time they will give it a try. The egg was the hardest thing to replace...without it, the structure is not as light and airy, but the taste is fabulous. Even DH (who does not have any food allergies at all!) really liked my new version. So here it is...squash gratin, gluten free and vegan!

4 tbsp. olive oil, divided
3 medium sized leeks, white and tender green parts only - washed and thinly sliced
2 1/2 pounds butternut squash - seeds removed, peeled, and cut into 1/2 inch cubes
dash each of salt and pepper
2 tbsp. water
1/2 cup full-fat coconut milk (such as Thai Kitchen)
1 tbsp. arrowroot starch
1/2 tsp. baking powder
1/2 cup Daiya mozzarella
1/2 cup pine nut meal, divided
pinch grated nutmeg
1 1/4 cup allergy-friendly breadcrumbs or cracker meal, divided
salt and pepper

Preheat oven to 375 degrees. Smear a casserole dish with olive oil, set aside.

Heat 2 tbsp. of the olive oil in a large skillet or dutch oven over low heat. Add the leeks and cook gently (don't brown!) until they begin to dissolve, about 10 - 15 minutes. Add the squash, salt, pepper and water. Cover and cook until the squash is very soft, almost a puree, about 30 minutes. Remove from the heat.

Toss together the arrowroot starch, baking powder, Daiya cheese, nutmeg and 1/4 cup of the pine nut meal. Pour into the pot with the squash. Add the coconut milk and 3/4 cup breadcrumbs or cracker meal and stir to combine. Turn the mixture into the prepared casserole dish. Sprinkle the top with the remaining 1/2 cup breadcrumbs or cracker crumbs and the remaining 1/4 cup pine nut meal. Drizzle 2 tbsp. of olive oil in a thin stream over the surface. Bake until golden, about 20 minutes. Serve hot.

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