Autumn is here, but it’s still warm and sunny in LA! I am needing some fall comfort and my Vegan Squash Gratin is sounding so good right now. Who else loves the start of Autumn? The air gets crisp and fresh, the holidays are around the corner, and it’s time to cozy up with some pumpkin spiced lattes. It’s such a beautiful time of year for family to come together. And there is no better way to enjoy each other’s company than over a feast!
This Vegan Squash Gratin is gluten-free, dairy-free, and so easy to make. It’s perfect for a group of people or just as a weeknight side. My baby boy gobbles this up faster than I can spoon it on his high chair tray! I am a big fan of letting my baby feed himself the same dishes we are eating (baby led weaning). I think this is why he is such a good eater! He loves dining with us and feeling like a big boy!
For a full tutorial, check out my recipe video!
Vegan Squash Gratin (Gluten and Dairy Free)
Prep and Cook Time: 45 mins
4 large squash, cut into 1/4 inch rounds
4 cloves garlic
1/2 cup unsweetened coconut milk (I like So Delicious)
1 cup vegan breadcrumbs, crushed (there are a few great vegan and gluten free breadcrumb options. I like using One Degree Vegan Sprouted Brown Rice Crisps)
1 cup vegan parmesan or mozzarella (I like Organic Valley)
Vegan Butter (I like Earth Balance)
Preheat oven to 350 degrees.
In a large skillet or cast iron pan, melt vegan butter over medium high heat and saute the squash, garlic, shallots, and a dash of Jada Spices Chicken Salt (Original Vegan) and cracked pepper until light golden, approximately 10 minutes.
Add coconut milk, 1/2 cup breadcrumbs, and 1/2 cup vegan cheese and continue simmering over medium heat for 5-7 minutes.
Pour squash into oven safe dish.
Sprinkle remaining breadcrumbs and vegan cheese over the squash.
Bake for 30 minutes or until bubbling and golden.
Mama on the Glow