Indian Winter Squash Gratin With Saffron, Cardamom and Almonds

"Note: This dish is sweet. From James Peterson."
 
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Ready In:
1hr 30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Use acorn or buttercup squash.
  • Soak the saffron in the water.
  • Preheat oven to 375°F.
  • Cut squash in half or quarter if very large. scoop out seeds.
  • Place flesh side down in baking dish. Do not let overlap. Pour water into dish to come up 1/4 inch on squash. Cover with foil. Bake about 1 hour.
  • Let oven on.
  • Let squash cool and scoop out pulp. Cut into rough cubes about 3/4 inch.
  • Toss squash with all the other ingredients but the almonds. Spread in a 6 cup or large gratin dish. You want a layer 3/4 inch thick.
  • Sprinkle on the almonds. Bake 30 minutes.
  • It should be bubbling and thick and the almonds golden brown.
  • If almonds brown too quickly turn oven to 325F and bake slightly longer.
  • Serve immediately.

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RECIPE SUBMITTED BY

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
 
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