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    Home > Winter Squash

    Easy Vegan Butternut Squash Gratin

    Posted: Nov 17, 2019 ยท Updated: Aug 16, 2021

    Jump to Recipe

    A simple vegan Butternut Squash Gratin with cubes of orange-hued butternut squash coated with creamy, nutmeg-flavored coconut milk. All of this goodness is smothered under a savory breadcrumb-cheese-herb mix. Vegan, soy-free, nut-free and can be gluten-free.

    A closeup shot of a white oval baking dish with butternut squash gratin scattered with breadcrumbs, vegan cheese and parsley.

    Here's a really simple but very delicious side made with one of my favorite winter squashes: a vegan Butternut Squash Gratin.

    A top shot of an oval white baking dish with a vegan butternut squash gratin and a silver spoon with a green napkin and parsley to the side.

    It literally takes no more than 15 minutes to pull this recipe together, especially if you buy your butternut squash already prepped and cubed from the grocery store, which I often do.

    This is an incredibly easy recipe, and it can easily be made in a single pot if you have a large skillet that transfers from the stovetop to the oven, like a cast iron skillet or a hefty steel skillet. Or, if you'd like to bring this dish to the table in a nice baking dish, you can do the initial cooking in a skillet or saucepan and transfer everything to the baking dish before cooking.

    When I say this is an easy dish, I mean it. You need just a handful of ingredients to make it, and you really don't need to be an expert cook to pull it off.

    Ingredients for the Butternut Squash Gratin:

    • Butternut squash
    • Onion
    • Garlic
    • Coconut milk
    • Breadcrumbs (use gf for a gluten-free dish)
    • Nutmeg
    • Rosemary
    • Parsley
    • Vegan cheese, like mozzarella (optional)
    • Extra virgin olive oil
    A closeup top photo of cubes of butternut gratin with a silver spoon and some breadcrumb topping to the side.

    Looking for more tasty vegan Thanksgiving sides?

    • Scalloped Sweet Potatoes with a Crunchy Pecan Topping
    • Creamy Vegan Mashed Potatoes
    • Creamy Chipotle Green Beans
    • Roasted Hasselback Delicata Squash
    • Vegan Scalloped Hasselback Potatoes

    Easy Vegan Butternut Squash Gratin Recipe:

    10 ingredients | Soy-Free |Nut-Free | Can be Gluten-Free

    A front shot of butternut squash gratin in a white baking dish with a green napkin in the background.
    Top shot of vegan butternut squash gratin

    Vegan Butternut Squash Gratin

    A simple vegan Butternut Squash Gratin with cubes of orange-hued butternut squash coated with creamy, nutmeg-flavored coconut milk. All of this goodness is smothered under a savory breadcrumb-cheese-herb mix. Vegan, soy-free, nut-free and can be gluten-free.
    5 from 4 votes
    Print Recipe Review Recipe
    Course: Side Dish, Vegetable side
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan butternut squash gratin
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings: 8 servings
    Calories: 240kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1.5 tablespoon extra virgin olive oil (divided)
    • 1 medium onion (finely diced)
    • 4 cloves garlic (minced)
    • 2 pounds butternut squash (weighed after squash has been peeled and cubed. Cut your cubes fairly small-- about ยฝ an inch. You can also slice your butternut squash really thin, about โ…›th of an inch.
    • 1 teaspoon rosemary
    • ยฝ teaspoon nutmeg
    • 13.5 oz coconut milk (full-fat, out of a can)
    • ยพ cup breadcrumbs
    • 2 tablespoon parsley
    • ยฝ cup vegan mozzarella (optional)
    • Salt and ground black pepper to taste
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    Instructions

    • Make the breadcrumb mixture by placing the breadcrumbs with the parsley, cheeze if using, and the salt and pepper with ยฝ tablespoon oil in the food processor or a bowl and mixing well.
    • Preheat the oven to 350 degrees.
    • Heat 1 tablespoon of the oil in a skillet (use an oven-proof skillet for a one-pot dish). Add the onions and garlic with some salt and pepper and saute, stirring frequently, until the onion is soft.
    • Add the cubed butternut squash along with the rosemary and the nutmeg. Cook, stirring frequently, about 7-8 minutes or until the squash is quite tender. You can cover the skillet to speed this, but check frequently to ensure nothing's sticking to the bottom of the pan. Season with salt and pepper as needed.
    • Prep a baking dish, if using one, by coating it with a thin layer of oil. Once the squash is cooked, ladle it out into the baking dish in an even layer.
    • Pour the coconut milk evenly over the squash cubes. Then top evenly with the breadcrumb mixture.
    • Bake the gratin until it is bubbling and the top is lightly golden. Serve hot or warm.

    Nutrition

    Calories: 240kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Sodium: 156mg | Potassium: 556mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12138IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Cheryl Fedder

      September 03, 2020 at 8:18 pm

      5 stars
      Oh yum, this was amazing, thank you so much!!!! Love all the flavors together, a perfect dish (and we'll have leftovers for a few days too).
      P.S. Is there a way to search for a specific recipe or ingredient, if so I couldn't see to find the "search" section.

      Reply
    2. Dave

      November 21, 2019 at 11:08 am

      Substitute Butternut Squash with Kabocha Squash..MMMmmmm!

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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