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Butternut Squash and Sweet Potato Moussaka
A meatless moussaka of sweet potato, roasted squash and slow-cooked red onions, layered with mint and parsley and sealed under a feta-and-kefalotyri béchamel that puffs and browns in the oven.
- YieldServes about 8 from a 25 x 35 cm dish
- Hands-on1 h 30 min
- Total2 h 50 min
- Difficulty
Ingredients
Cheese béchamel
- 55 gunsalted butter
- 30 gall-purpose flour
- 1 Lwhole milk, at room temperature
- 2large eggs, lightly beaten
- 150 gGreek feta, grated or crumbled
- 50 gkefalotyri or pecorino cheese, grated
- ½ tspnutmeg, freshly grated
- to tastesalt and freshly ground black pepper
Vegetables
- 15 gbutter, 1 tbsp, for the onions
- 240 mlextra-virgin Greek olive oil, 1 tbsp for the onions, 120 ml for the squash, the rest to oil the dish
- 4large red onions, coarsely chopped
- 1.4 kgbutternut or calabaza squash, peeled, seeded and cut into 6 mm slices
- 680 gsweet potatoes or yams, peeled and cut lengthwise into 6 mm slices
- to tastesalt
To assemble
- 50 gfresh mint, leaves chopped
- 25 gfresh parsley, leaves chopped
- to tastesalt and freshly ground black pepper, for seasoning each layer
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