Butternut Squash and Spinach Gratin
This butternut squash and spinach gratin is a creamy, comforting dish that's perfect for a weeknight dinner. The squash is roasted until tender and slightly caramelized, and the spinach wilts down and adds a pop of color and nutrients. The cashew cream sauce is rich and flavorful, and the nutritional yeast adds a cheesy flavor without any dairy. This gratin is sure to be a hit with the whole family!
The idea for this gratin came to me one night when I was trying to figure out what to do with a leftover butternut squash. I had already roasted the squash, but I didn't want to just eat it plain. I started thinking about what other ingredients I could add to it, and the first thing that came to mind was spinach. I love the combination of sweet and savory flavors, and I thought the spinach would add a nice contrast to the sweetness of the squash. I also wanted to add a creamy sauce to the gratin, so I decided to use cashew cream. Cashew cream is a dairy-free alternative to heavy cream, and it's just as rich and flavorful. Finally, I added some nutritional yeast to the gratin for a cheesy flavor without any dairy. The result was this delicious and satisfying gratin that I've been making ever since.
Butternut Squash and Spinach Gratin Butternut Squash and Spinach Gratin Butternut Squash and Spinach Gratin Butternut Squash and Spinach Gratin
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 bunch spinach, washed and chopped
  • 1 cup cashew cream
  • 1/4 cup nutritional yeast
  • 1/4 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the butternut squash, spinach, cashew cream, nutritional yeast, vegetable broth, olive oil, salt, and pepper. Stir until well combined.
  3. Spread the mixture into a greased 9x13 inch baking dish.
  4. Bake for 30-35 minutes, or until the butternut squash is tender and the gratin is bubbly.
  5. Let cool for 5 minutes before serving.
Why It Works
  • Roasting the butternut squash brings out its natural sweetness and caramelizes its edges.
  • Wilting the spinach removes its excess moisture and concentrates its flavor.
  • The cashew cream sauce is rich and flavorful, and it helps to bind the gratin together.
  • The nutritional yeast adds a cheesy flavor without any dairy.
  • Baking the gratin until it's bubbly and golden brown creates a crispy crust on top.