Butternut Squash Gratin

As I said earlier today,  Vegan MoFo 2012 is drawing to a swift end and I'm totally going to miss all of you! If you think you might miss me too, don't fret! You can subscribe to my posts via email just by entering your email address in the box to the right, or you can use the facebooks to keep up with my mouth watering posts. Just because Vegan MoFo is coming to an end doesn't mean I am. I will continue marching forward with more vegan food porn for your eyeballs.

I have to say I have fully enjoyed myself during this vegan month of food. There have been some great dishes and some awful ones (y'all didn't hear about those, obviously).

Here are some of y'all's favorites:
Yam Falafel Gyros with Pumpkin Hummus
Butternut Squash Pot Pie
Broccoli Polenta Cakes
Deconstructed Baked Banana Split for One
Cheezy Creamy Broccoli Casserole
Buffalo Wangs with Ranch
Brussels Sprouts and Shrooms

But let me tell you this right now: this dish is my favorite of all favorites during this whole VeganMoFo thing! 

I would write about how foodgasmic it is but I can't seem to find my face. This dish melted it right off.

Don't just sit there, make this NOW! 

1 large butternut squash, peeled
1 large onion, sliced
2-4 tbsp oil
5 cloves of garlic, sliced
Cashew cream sauce (x3)

  1. Preheat your oven to 375. 
  2. Using a mandolin, slice the squash into thin discs of awesome. 
  3. Sauté the onions until tender and toss in the garlic. Don't let those lil suckers burn, but do let them get all nice and brown.
  4. In a 9x13 baking pan, spread 1/4 c of cashew cream sauce across the bottom. Top with an overlapping layer of butternut squash, then onions and top with cashew cream sauce. Continue layering until there is no more sauce. Top with butternut squash and brush with oil. 
  5. Bake in the oven for 35-40 minutes. 
  6. Let it cool for a sec, then stuff your face.  

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