Saturday, December 18, 2010

Scalloped Potatoes and Butternut Squash with Roasted Chestnuts

I experimented with two dishes tonight for Christmas. The first (a cranberry tofu with a cranberry and orange chutney) was a disaster, but the second was pretty much what I wanted. Not the prettiest looking dish, but the flavour was amazing. The creamy sauce is made even more creamy with the butternut squash, complemented by the sage. The potatoes are soft but not mushy and the chestnuts add some texture and flavour.

- 1/4 cup margarine
- 1 large onion, diced
- 2 cloves garlic, minced
- scant 1/4 cup flour
- 3.5 cups plain soy milk
- 1 tbsp rubbed sage
- 1 tsp salt (or to taste)
- 1/4 tsp pepper
- 1.5 lbs potatoes, peeled
- 1.5 lbs butternut squash, peeled
- 12 roasted chestnuts, chopped

Preheat oven to 350 degrees. Grease a 2.8 litre (3 quart) Corningware dish
1. Melt margarine in a saucepan over medium heat. Cook onions and garlic for 10 min, until translucent.
2. Add in flour and mix well. Slowly whisk in soy milk, add sage, and season to taste with salt and pepper. Bring to bubbling, stirring constantly. Remove from heat.
3. Slice potatoes and squash in a food processor so they are very thin. Put a thin layer of sauce in the bottom of the prepared pan. Top with a layer of potatoes and a layer of squash (if potatoes or squash are wet after slicing, bad them on a towel before putting them in the dish). Sprinkle some chopped chestnuts over top. Repeat until all potatoes and squash are gone, and top with the last of the sauce (you may have some left over). Press down on the layers occasionally, and refrain from adding too much sauce.
4. Cover dish and bake for 1 hr and 15 mins. Uncover and bake for 30 mins, until top is golden brown. Remove from oven and let sit for at least 20 mins before serving (the layers will set).