Squash Au Gratin

Every once in a while, I’m reminded of a dish that I loved as a kid or teenager that I haven’t had in a long time. Not only that, the original dish is usually not vegan. That’s were the creativity comes in, sometimes it’s just to make a recipe vegan and sometimes there’s the added bonus of making it a little healthier. Potatoes Au Gratin was always one of my favorite side dishes, with a creamy sauce and scalloped potatoes; even the pre-made kind were delicious (to me)!

It just so happens that I had an extreme surplus of yellow squash in my refrigerator after my mom got a little too excited about them at the grocery store. :P  I’m not even sure why this idea came so easily, but as soon as I looked at the pile of small squash I immediately thought about my slicer and making a gratin.

The tricky part is that I’ve never made a gratin before, let alone a vegan one. Let me tell you, this turned out absolutely delicious! The rest of my family were intrigued by the very “cheesy” smell and the perfectly browned bread crumb top. As soon as they tried a bite, they instantly fell in love, much like I did. What’s even better is this recipe is painfully easy, and doesn’t have very many ingredients.

Servings (as a side): 4-6

Ingredients:

  • 5 Cups 1/4″ Sliced Yellow Squash
  • 1 1/2 Cups Daiya Cheddar Shreds
  • 1 Cup So Delicious Unsweetened Coconut Milk
  • 3 Tbsp. Nutritional Yeast
  • 1 1/2 tsp. Garlic Salt
  • 1 tsp. Onion Powder
  • 1/4 tsp. Black Pepper
  • 1/3 Cup Bread Crumbs, add a little more if you’d like more of a crust

Directions:

  1. Preheat oven to 350°F. Layer squash slices in a shallow baking dish, 9″x9″ would be perfect.
  2. Put the Daiya shreds, milk, nooch, garlic salt, onion powder and black pepper into a small pot over medium heat. Once the mixture starts to boil, stir it occasionally until the shreds melt and it turns into a sauce. This takes approximately 5-6 minutes.
  3. Pour the mixture over the layered squash and make sure that it covers the slices evenly. Top with the bread crumbs and bake for 35-40 minutes.
  4. Serve hot, but be careful because the squash retains a lot of heat.


Just look at those toasty bread crumbs! The rich color and aroma of this side dish may threaten to take the spotlight of your main entree. ;) So, try this out and I know that it will be an instant favorite!

10 Comments

Filed under Healthy Recipes, Holidays, Savory Recipes

10 Responses to Squash Au Gratin

  1. i was always a huge fan of potato au gratin, but now adays, i’d much prefer this lightened up squash version. it looks soooo delicious!

  2. This looks awesome! It’s a vegan dish I could feel confident about serving my picky omnivore family. Woo!

  3. isn’t it great when an idea pops into your head, you follow through and the end results is fantastic.
    Your squash au gratin looks fabulous.

  4. I’ve been following your blog now for a few weeks and I love it!

    I nominated you for the Versatile Blogger Award today! I posted about it on my blog today as well.

    Take care!

  5. This dish looks great.

  6. Your food presentation are beautiful. Great job!

  7. Merritt

    I made this earlier in the week. VERY good!

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