Mushroom Stuffed Chayote Squash Gratin

Serves 4-6

Ingredients:

4 chayote Squash

3 shallots chopped small diced

3 Portabella Mushrooms chopped small

1/2 cup of shitake mushrooms chopped small

1 cup grated Manchego Cheese

1/4 cup of pine nuts

1/4 cup of chardonney wine

2 sprigs of thyme (leaves only) about a teaspoons

Almond sauce:

2 garlic cloves minced

1/2 cup of almond flour

3 tablespoons of butter

1/2 cup of heavy cream

Preparation:

Bring a large stock pot of water to boil. Add 2 tablespoons of salt to the water. Cut each chayote in half lengthwise and place into pot. Let cook on medium high heat for 15 minutes. Remove from heat and set onto clean towels to drain and cool. About 10 minutes. Once cooled, scoop out seeds and some of the flesh to make room for the filling. Blot with paper towels to remove any excess moisture and set aside.

Prepare the filling:

In a large pan add the shallots with butter and a pinch of salt, saute for 4 min, then add the mushrooms (add more butter if needed, mushrooms absorb lots of butter) pinch of salt and cook for 4-5 min. Add the wine and cook until it is almost reduced, add the cream and almond flour and thyme and mix well until creamy, turn off the head and add 1/2 of the cheese and pine nuts.

Preheat oven to 400 F

Stuff the chayote with the mushroom/almond stuffing and top with the rest of the cheese. Cook in the oven for about 25 min or until cheese is nice and golden. Serve as a side or appetizer.