Butternut Squash Gratin

Ingredients

butternut squashpeeled, sliced into 1/8 inch disks

2 lb

olive oil

2 tbsp

butter

Dairy-freeolive oil

2 tbsp2 tbsp

leeksthinly sliced

2 medium

garlic clovesrough chopped

4 cloves

sage leaveschopped

15 leaves

heavy cream

Dairy-freefull-fat coconut milk

1 cup1 cup

saltto taste

1/2 tsp

pepperto taste

1/2 tsp

nutmeg

1/2 tsp

onion powderoptional

1/2 tsp

water

1/4 cup

gruyere cheesegrated

Dairy-freenutritional yeastmix with squeeze of lemon juice

3 oz3 tbsp

walnutschopped

Dairy-freetoasted sunflower seeds

1/2 cup1/2 cup

Method

1. 01Preheat oven to 375°F.
2. 02Peel and slice butternut squash into 1/8 inch thick rounds, scooping out seeds as you go. Set aside 12-15 of the prettiest slices for the top.
3. 03Slice and rinse leeks. Heat oil or butter in a large skillet over medium heat and sauté leeks 8-10 minutes, covering part way through so they soften.10 min
4. 04Add garlic, sage, and a pinch of salt to the leeks. Cook 2-3 minutes more. Turn heat off.
5. 05Whisk cream with salt, pepper, nutmeg, and onion powder in a medium bowl.
6. 06Grease a 9 by 13 inch baking dish or 11-12 inch round baking dish. Add 1/4 cup water to the bottom. Layer butternut squash overlapping slightly.
7. 07Sprinkle half the sautéed leeks over squash. Drizzle with 1/3 of the cream mixture. Sprinkle 1 oz gruyere.
8. 08Add the second layer of butternut squash, using any misshapen pieces. Scatter remaining leeks over. Drizzle with 1/3 cream mixture and sprinkle 1 oz gruyere.
9. 09Add final layer of butternut squash, overlapping and pressing down. Drizzle remaining cream mixture over top, lightly sprinkle with remaining gruyere and walnuts. Press down in center so grain is level, not domed.
10. 10Cover with parchment first as a barrier, then foil if foil touches the top of the grain.
11. 11Bake 45 minutes covered. Uncover, confirm butternut is tender with a knife tip, then bake at 400°F uncovered 15 minutes until golden.60 min
12. 12To make crispy sage leaf garnish, heat 1-2 tbsp oil or butter in a pan over medium heat. Add 8 whole sage leaves, sauté each side 30 seconds or so until crisp. Place on paper towel to cool a couple minutes. Arrange over the grain.

Fits

• Gluten-free