Butternut Squash Gruyére Gratin

Yea... I'm using cheese here - get over it. It's the holidays people, and it's only a sprinkle! In all seriousness though, you can totally make a healthier version of this Gratin by eliminating the cheese... And maybe sprinkling a mixture of ground up cashews and nutritional yeast on top... But in my book, treating yourself every now and then never hurt anyone!

Butternut Squash Gruyére Gratin
by Sarah Farsh December 27, 2012
  • 1 large butternut squash, peeled, seeded and sliced thin
  • 1 cup gruyére cheese, shredded (or vegan cheese, or leave out)
  • 1 cup almond milk
  • salt and pepper to taste
  • fresh thyme springs
  • 1 tsp garlic powder
Preheat oven to 350. Lightly grease a pyrex dish or oven pan, and lay the pieces of butternut squash evenly - about 2 layers. Season with salt, pepper and garlic powder. Poor almond milk on top and sprinkle cheese evenly. Lay sprigs of thyme on top of cheese, and cover tightly with aluminum foil. Cook for 45min covered. Uncover, and cook for an additional 15min - until golden.


  1. Very nice! I have a big thing of frozen butternut squash I have been looking to use up. This looks perfect! I might crumble some tofu on top with some nutritional yeast like you suggested. Thanks for the recipe!

    1. Yea! That will be delish Emma. You may want to crumble the tofu into a bowl, and make a seasoned "cheese" mix before you sprinkle it on top. I'd just crumble tofu, nutritional yeast, salt and turmeric into a bowl to make it. OR you can make a creamy cashew "cheese" by blending cashews, nutritional yeast, salt, turmeric and veggie stock together. Enjoy!


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