RBG and Squash Gratin
Whew, what a new year. I mean, the whole point of Rosh Hashana is to reflect on your transgressions, ask for forgiveness, as well as forgive. I am a pretty forgiving person. I don’t hold grudges. I think I’m empathetic-I try to understand where someone is coming from.
I begin every class or gathering I’ve ever facilitated by asking people to tell their ‘food story’. I believe it is critical, and fundamental to any healing, changing or even simply convening to begin by understanding someone’s context. Where do you come from, what brought you here, and how does it relate to food, the earth, and other people??
That said, I am unable, perhaps unwilling; I simply cannot forgive the people in power who keep destroying things. Recently, I became sick to my stomach when listening to our president. Sorry if that offends anyone. I am offended, disgusted, disturbed.
Meanwhile, among the mess are certain beacons. People who, while imperfect, have spent their lives led by values, passion and a sense of justice. I have grown to love what I know about Ruth Bader Ginsberg. This tiny (well, exactly the same size as me-another thing to love about her), feisty, unapologetic, yet humble, gentle, Jewish truth teller. For the last 60 years, she laid a foundation which transformed the balance of power, access and rights. While I know she was flawed, (particularly, I’ve learned, regarding indigenous land ownership cases) she also revisited these cases, and expressed her regrets. She, like all Jews are commanded to do, reflected on her transgressions, and asked for forgiveness. She was superhuman, and truly human.
So, what does this have to do with Squash Gratin? Only that this gratin recipe has become a staple on my Rosh Hashana table. While the exact date on the Roman calendar changes each year, the falling leaves and changing colors are always a sign our new year is arriving. It makes sense to me that this transition comes in the fall, when food is abundant but the change of seasons and imminent transition to storage and preservation is close. The squashes and potatoes, tubers and roots are in their orange, purple and golden glory, and their sweet density feels warm and nourishing. Layered with an earthy, slightly bitter cilantro almond pesto, and creamy goat or sheep cheese, this gratin holds autumn inside. To bite into its layers feeds our bodies and our spirits.
I do not know where we are headed without our righteous icon, and key player in the supreme court. I wish a delicious meal was enough. What I do know is that traditions, laced with values, sprinkled with passion and self reflection, and a commitment to the pursuit of ‘tikkun olam’, the repair of the world, will always be the path. As our ancestors taught: “You are not required to finish the work, yet neither are you permitted to desist from it”
I am full of fire, ready to move forward and happy to feed the revolution with more gratin!
Squash Gratin with Cilantro Pesto
1 large or 2 small butternut or other meaty squash, like kabocha or buttercup, peeled and cut into slices 1/4 inch thick and 2 inches wide (cut butternut squash in half lengthwise, then slice, for rounder squash, cut in quarters lengthwise and then slice)
3 carrots, sliced diagonally, long and thin
3 medium gold or chiogga beets, sliced
3 medium parsnips or turnips or a combination, sliced
Any other root or tuber, including yams/sweet potatoes, potatoes etc, sliced long and thin
1 red onion, peeled and sliced
¼ cup olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
Cilantro pesto:
¼ cup olive oil
4 cloves garlic
1 bunch cilantro or a combination of fresh herbs
½ cup toasted almonds or pecans
2 teaspoons salt
Set aside for topping (omit for vegan option):
1/2 cup feta or soft goat cheese, or fresh ricotta crumbled
½ cup asiago or other hard cheese, grated
Additional topping options:
Chopped pitted olives
Chopped or sliced tomatoes
Combine root vegetables with olive oil, balsamic vinegar and salt and roast at 375-400 degrees until tender, stirring occasionally for about 15 to 20 minutes. Alternatively, saute in large skillet with olive oil and salt, covering to allow to cook and caramelize until tender-about 15 minutes. Set aside.
Prepare cilantro pesto by combining all of the pesto ingredients in food processor or blender, adjusting the pesto with more oil or cilantro for desired texture to your taste, and set aside.
When root vegetables have cooled, layer in a deep baking dish as follows: roasted vegetables, pesto, feta, or goat cheese. Repeat layers and finish with the asiago Bake at 375 degrees for about 12 minutes, or covered on medium flame until heated through and cheese is thoroughly melted-about 7 minutes.
Serves 8 as a side dish, 4-6 as a main