Butternut Squash & Okinawan Sweet Potato Gratin

Photo: Butternut Squash and Sweet Potato Gratin
Butternut squash and Okinawan sweet potato add a sweet sophisticated touch to a classic comfort dish. Make ahead of time and freeze for a stress-free potluck dish. Makes tasty leftovers.
Yield
8-10 Servings
Vegan
Entrees
Holiday
Ingredients
  • Olive oil

Vegan Béchamel Sauce

  • 2 cups almond milk or any other non-dairy milk
  • 3 garlic cloves, minced
  • 2 Tablespoons vegan butter
  • 2 Tablespoons all-purpose flour
  • Salt and pepper, to taste

Gratin

  • 1 butternut squash (about 2 pounds), peeled and seeded
  • 1 pound Okinawan sweet potato, peeled
  • 2 cups sliced onion
  • 1 large garlic clove, minced
  • 1 bunch green kale, stemmed and chopped
  • 1 cup sliced fresh thyme and/or basil leaves + more for garnish
  • 1 cup nutritional yeast or Parmesan cheese
  • 1 cup finely chopped pecans
  • 1½ cup dried breadcrumbs
Instructions
  1. Preheat oven to 400°. Grease a 9"x13" baking dish with olive oil.
  2. To prepare Vegan Béchamel Sauce: Combine almond milk and garlic in a small saucepan over medium heat. Bring to a simmer, then turn heat to low. Melt vegan butter in a medium saucepan over medium heat. Add flour and stir for 1 minute or until paste forms. Slowly whisk in warmed almond milk mixture. Increase heat and bring to a boil, whisking constantly. Turn heat to low and season with salt and pepper. Sauce should be thick but pourable. If too thick, whisk in 1-2 Tablespoons almond milk. Set aside.
  3. To prepare Gratin: Slice squash and sweet potato into ¼” slices and set aside in a large bowl. Drizzle olive oil over, season with salt and pepper, and toss to coat.
  4. Heat 1 Tablespoon olive oil in a large sauté pan over medium heat. Add sliced onions and sauté until translucent.
  5. Add minced garlic to pan and cook for 1 minute. Add kale and sauté for a few minutes or until kale wilts down and turns bright green. Season with salt and pepper. Set aside.
  6. To assemble Gratin: Place 1 layer of squash and sweet potatoes into baking dish. Add a layer of sautéed vegetables. Layer a couple of fresh herb leaves and sprinkle with nutritional yeast or Parmesan cheese. Pour half of Vegan Béchamel sauce over layers. Repeat layers and sauce. Cover with aluminum foil.
  7. Bake for 45 minutes to 1 hour or until most of the sauce is absorbed.
  8. Remove from oven. Discard foil and set oven to broil. Sprinkle pecans and breadcrumbs evenly on top and broil for 5-10 minutes or until crust is golden brown. Let cool and garnish with fresh herb leaves. Serve and enjoy!