5 from 1 vote
Vegan-butternut-squash-gratin-recipe-gf-df
Vegan Butternut Squash Gratin with Creamy Rosemary Cashew Cream {GF}
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Super creamy and comforting vegan + paleo butternut squash gratin with rosemary cashew cream is the perfect meatless entree or side dish for a fall themed dinner party. Gluten Free.
Course: Dinner
Cuisine: Fall, Healthy, Paleo, Vegan
Servings: 4
Calories: 475 kcal
Author: Vicky
Ingredients
  • 1 large butternut squash with a long neck peeled and thinly sliced on a mandolin
  • 5 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups raw cashews soaked and drained
  • 1 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1/4 cup hemp seeds
  • 1 teaspoon salt
  • pepper to taste
  • 2 teaspoons fresh rosemary chopped
  • optional: 1/4 cup crushed toasted walnuts
Instructions
  1. Preheat oven to 375 degrees F.
  2. Thinly slice butternut squash on a mandolin.
  3. Heat pan over medium heat and add olive oil. Add thinly sliced garlic and cook until garlic lightly browned and aromatic.
  4. In a food processor combine cashews, vegetable broth, nutritional yeast, hemp seeds, salt, pepper, garlic (with oil) and 1 teaspoon fresh rosemary. Process until smooth.
  5. In a greased baking dish or cast iron pan, add 1/4 cup of the cashew cream sauce. Spread evenly over the bottom.
  6. In single layer, slightly overlapping, place the butternut squash on the bottom layer of the baking dish.
  7. Add 1/4 cup of the cashew cream.
  8. Repeat with more butternut squash and cashew cream, until the last layer and add remaining butternut squash slices with cashew cream layer peeking through.
  9. Top with salt and pepper and 1 teaspoon fresh rosemary.
  10. Bake for 30-35 minutes until cooked through and top is lightly browned.
  11. Serve with additional fresh rosemary and toasted walnuts (optional).
Recipe Notes

Serving Size - 1/4 full recipe
Calories 538
% Daily Value*
Total Fat 32.8g 51%
Saturated Fat 4.6g 23%
Cholesterol 0g 0%
Sodium 615.7mg 26%
Total Carbohydrate 46.7g 16%
Dietary Fiber 13.6g 55%
Sugars 8.1g
Protein 23.2g 46%
Vitamin A 166% Vitamin C 65%
Calcium 14% Iron 42%