Are you ready to transform an ordinary vegetable into a mouthwatering masterpiece that will have everyone asking for seconds? This Easy Vegan Butternut Squash Gratin is not just a recipe—it's a culinary adventure that proves plant-based cooking can be incredibly luxurious, creamy, and absolutely irresistible. Imagine golden, crispy breadcrumbs covering tender, perfectly seasoned butternut squash that melts in your mouth, delivering a symphony of flavors that will make you forget all about traditional dairy-laden gratins!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and sliced
- 2 cups almond milk
- 1 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your gratin cooks evenly and develops a nice golden crust.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then slice it into thin rounds or half-moons. Aim for uniform thickness (about 1/4 inch) to ensure even cooking.
- In a medium saucepan, combine the almond milk, nutritional yeast, minced garlic, thyme, salt, and pepper. Heat the mixture over medium heat, stirring occasionally, until it is warm but not boiling. This will help the flavors meld together.
- In a large mixing bowl, combine the sliced butternut squash with the warm almond milk mixture. Toss gently to coat all the squash slices evenly with the sauce.
- Lightly grease a baking dish with a little olive oil to prevent sticking. Pour the butternut squash and almond milk mixture into the prepared baking dish, spreading it out evenly.
- In a separate bowl, mix the breadcrumbs with the remaining olive oil, salt, and pepper. This will give the topping a nice crunch and flavor. Sprinkle the breadcrumb mixture evenly over the top of the butternut squash.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. Place it in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the squash is tender and the top is golden brown and crispy.
- Once done, remove the gratin from the oven and let it cool for a few minutes before serving. This will help the layers set a bit for easier serving.
- Serve the Easy Vegan Butternut Squash Gratin warm as a delicious side dish or a main course. Enjoy your meal!
Tips
- Slice Uniformly: Use a sharp knife or mandoline to create even squash slices (about 1/4 inch thick) to ensure consistent cooking.
- Don't Rush the Sauce: Warm the almond milk mixture gently to develop rich, deep flavors without scalding.
- Breadcrumb Perfection: Mix breadcrumbs with olive oil before sprinkling to guarantee a crispy, golden-brown topping.
- Cover and Uncover: Start baking covered to steam the squash, then uncover to achieve that beautiful crisp texture.
- Let it Rest: Allow the gratin to cool for 5-10 minutes after baking, which helps the layers set and makes serving easier.
- Customize Your Herbs: While thyme is classic, feel free to experiment with rosemary or sage for different flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
