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Butternut Squash Gratin

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

A vegan twist on a classic dish

Winter squash with all its beautiful color and bounty of nutrients is a delicious swap for potatoes in this vegan gratin recipe.

A vegan twist on a classic dish

Butternut Squash Gratin

Serves 6


    • 1 butternut squash
    • 2 tablespoons olive oil
    • 1 onion, halved, thinly sliced
    • 2 cloves garlic, minced
    • 2 tablespoons minced fresh ginger
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon fresh thyme
    • 3 tablespoons vegan butter, melted
    • 1 cup shredded vegan cheese


    1. Preheat oven to 375 degrees F. and spray an 11x7-inch baking dish or gratin dish with cooking spray.
    2. Poke holes in the squash and microwave for 3 minutes or until it is still firm but softened slightly (do not overcook).
    3. Remove from the microwave and set aside until it is cool enough to handle. Use a sharp knife to peel squash.
    4. Slice squash in half and scoop out the seeds. Thinly slice squash crosswise.
    5. Heat oil in a medium skillet over medium heat and cook onion, stirring often, until onions are translucent and softened but not browned.
    6. Stir in garlic and ginger and cook, stirring often, for about 1 minute. Season with salt and pepper and remove from heat.
    7. In the prepared baking dish, layer squash and onions, scattering a little thyme, drizzling over a little butter, and sprinkling with a little cheese in between each layer, ending with cheese on top.
    8. Cover dish and bake for 25 minutes. Remove cover and continue to bake until squash is very tender. Serve hot.

Sink your teeth into more vegan side dishes

Southwest vegan salad
Vegan spring rolls
Quick Vegan Mashed Potatoes

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