Winter squash with all its beautiful color and bounty of nutrients is a delicious swap for potatoes in this vegan gratin recipe.
Butternut Squash Gratin
- 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
- Preheat oven to 375 degrees F. and spray an 11×7-inch baking dish or gratin dish with cooking spray.
- Poke holes in the squash and microwave for 3 minutes or until it is still firm but softened slightly (do not overcook).
- Remove from the microwave and set aside until it is cool enough to handle. Use a sharp knife to peel squash.
- Slice squash in half and scoop out the seeds. Thinly slice squash crosswise.
- Heat oil in a medium skillet over medium heat and cook onion, stirring often, until onions are translucent and softened but not browned.
- Stir in garlic and ginger and cook, stirring often, for about 1 minute. Season with salt and pepper and remove from heat.
- 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.
- Cover dish and bake for 25 minutes. Remove cover and continue to bake until squash is very tender. Serve hot.
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