This Vegan Butternut Squash and Beet Gratin Recipe is a delightful dish that showcases the natural sweetness of butternut squash and earthy beets. Layered with a creamy vegan sauce, it’s a perfect side for any meal or a satisfying main dish.
The recipe is simple and utilizes fresh ingredients, making it a great choice for those looking for a healthy vegan option. It’s not only visually appealing but also packed with flavor.
Delicious Vegan Gratin Recipe
This gratin features thinly sliced butternut squash and beets layered in a baking dish, topped with a rich vegan cream sauce made from cashews and nutritional yeast. The dish is baked until golden and bubbly, serving about 6 people.
Ingredients
- 2 cups butternut squash, peeled and thinly sliced
- 2 cups beets, peeled and thinly sliced
- 1 cup raw cashews, soaked for 4 hours and drained
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Sauce: In a blender, combine soaked cashews, vegetable broth, nutritional yeast, olive oil, garlic, thyme, salt, and pepper. Blend until smooth and creamy.
- Layer the Vegetables: Preheat the oven to 375°F (190°C). In a greased baking dish, layer half of the butternut squash slices, followed by half of the beet slices. Pour half of the cashew sauce over the layers. Repeat with the remaining squash and beets, finishing with the remaining sauce on top.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden.
- Serve: Let the gratin cool for a few minutes before garnishing with fresh parsley. Serve warm as a side dish or main course.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 9g
- Protein: 6g
- Carbohydrates: 22g
