Butternut Squash Gratin - gluten free, soy free, vegan
Total Steps
12
Ingredients
12
Tools Needed
5
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From Jessica's KitchenIngredients
- 2 teaspoons dried thyme
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 1 tablespoon kosher salt
- 2 tablespoons xylitol
- 2 slices gluten free bread, toasted
- 1 cup Daiya shredded mozzarella cheese
- handful fresh sage, stems removed, torn into pieces
- 2 medium onions, peeled, thinly sliced
- 1 large butternut squash, peeled, seeded, thinly sliced
- 1/4 cup Earth Balance Soy Free Spread
- 1 teaspoon granulated garlic
Instructions
Step 1
Preheat Oven to 350 degrees F
Step 2
Spread some Earth Balance liberally into a 9 x 13 inch oven-proof baking dish.
Step 3
Reserve the rest for layering the gratin.
Step 4
Cut the peeled butternut squash in half, crosswise, where it just begins to round. Slice that section thinly with a mandoline, or in your food processor.
Step 5
Cut the seeded section in half, lengthwise, and slice. Keep the seeded lengthwise slices separate, they will go on the bottom layers.
Step 6
Use all of your round pretty slices for the final top layer.
Step 7
Combine all the spices, xylitol, and kosher salt in a small bowl. Set aside.
Step 8
Put a thick even layer of the squash bottom slices in the baking dish.
Step 9
Add 2-3 cut teaspoons of Earth Balance across the squash.
Step 10
Note: I did a two-slice layer of the slices for each layer.
Step 11
Add a few cut up teaspoons of Earth Balance between layers.
Step 12
Then a thick layer of the sliced onions.