Serves 4 to 6

This Gratin is a Bauman College favorite. The Culinary Department makes it every
chance they get. Our Winter version was adapted to include seasonal favorites like
summer squash, tomatoes, and basil. It’s so decadent, you friends will never believe how
good it is for them.

Ingredients:
For Squash
6 large summer squash, such as crookneck or goldbar
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 medium leek, sliced into half moons
2 teaspoons minced garlic
3 medium tomatoes, heirloom if available, peeled and sliced into rounds
Sea salt and freshly ground black pepper

For Gluten-Free Breadcrumbs
5 slices millet bread, thawed if frozen and sliced into cubes
½ teaspoon garlic powder
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper

For Basil-Cashew Alfredo
1 bunch basil
1 cup raw cashews, soaked overnight and drained
2 tablespoons nutritional yeast
1 cup water
2 teaspoons lemon juice
¾ teaspoon salt
Freshly ground black pepper, to taste

Procedure:
Preheat the oven to 350.

For Squash
Place the sliced squash on a sheet pan and season with sea salt and freshly ground black
pepper. Drizzle with olive oil. Place in the oven and roast until tender, about 20 minutes.
Remove from the oven and set aside.

In the meantime, heat 2 tablespoons of olive oil in a sauté pan and sweat the leeks until
tender, about 5 minutes. Add the garlic and sauté for another minute. Set aside.

For Gluten-Free Breadcrumbs
Toast the cubed millet bread in the oven until crispy, about 20-30 minutes. Place the
toasted bread in a food processor with the garlic powder and thyme and process until

finely ground. Set aside.

For Basil-Cashew Alfredo
In a blender, combine the basil, cashews, nutritional yeast, water, lemon, and salt. Blend
until smooth and creamy. Season with additional sea salt and freshly ground black pepper
to taste.

To Assemble:
In a 9 x 13 inch glass baking dish, place 1/3 of the roasted squash in one layer on the
bottom of the dish, followed by half of the leek and garlic mixture, and half of the sliced
tomatoes. Spread half of alfredo overtop, then repeat layers in the same order – 1/3 of
the roasted squash, remainder of the leek and garlic mixture, and remainder of tomatoes.
Top with the last 1/3 of the roasted squash and then spread the other half of the alfredo
overtop. Sprinkle breadcrumbs evenly over the alfredo and place in the oven. Heat
through for 15 minutes. Serve warm. Enjoy!