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.
- 1.5 tbsp 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 ½ an inch. You can also slice your butternut squash really thin, about ⅛th of an inch.
- 1 tsp rosemary
- ½ tsp nutmeg
- 13.5 oz coconut milk (full-fat, out of a can)
- ¾ cup breadcrumbs
- 2 tbsp parsley
- ½ cup vegan mozzarella (optional)
- Salt and ground black pepper to taste
Make the breadcrumb mixture by placing the breadcrumbs with the parsley, cheeze if using, and the salt and pepper with ½ tbsp oil in the food processor or a bowl and mixing well.
Preheat the oven to 350 degrees.
Heat 1 tbsp 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.
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