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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. 😛  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!

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Merritt

Thursday 14th of June 2012

I made this earlier in the week. VERY good!

Jackie @ Vegan Yack Attack!

Thursday 14th of June 2012

Awesome! I'm so glad to hear that you enjoyed it. :)

Daily Deal

Tuesday 3rd of April 2012

Your food presentation are beautiful. Great job!

Jackie @ Vegan Yack Attack!

Thursday 5th of April 2012

Thank your for the kind words!

Tender B.

Sunday 4th of March 2012

This dish looks great.

Jackie @ Vegan Yack Attack!

Monday 5th of March 2012

Thank you! It was shocking how easy it was to make, and how delicious it was.

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