Well if this cheesy squash gratin doesn't become one of your families go-to's then I don't know what will?! I've been really into this book I've been trying to read lately. With 3 kids, 4 years old and under I don't find very much time to actually read. The book is called, "How Not To Die" by Michael Greger. I read about ¼ of the book so far.
The premise of the book is discovering the foods scientifically proven to prevent and reverse disease. The main food groups the book tells you to eat is veggies and grains and to stay away from meats and dairy. I could never totally give up meat or dairy! I am trying to make a conscious effort to cook more meals that are vegetarian. Hence the cheesy squash gratin. You need to read this book! It is very eye opening and a really good read! I've linked it below! This meal is derived from my effort to make more vegetarian dishes!
Ingredients to make this meal
You will need the following items!
- 2 tbsp of unsalted butter or ghee, divided
- avocado oil cooking spray
- 1 large butternut squash, halved, seeded, and cut into 1 inch chunks
- 1 medium white onion, chopped
- 5 garlic cloves, minced
- 2 tsp kosher salt, divded
- 6 oz frozen and thawed or fresh spinach
- 1 tbsp thyme
- 2 cups of coconut cream
- 4 oz of grated Parmesan cheese
- ½ cup panko bread crumbs
How to make cheesy squash gratin
Start off by placing racks in upper and lower thirds of the oven and preheat to 400°F. Spray a 13 x 9 inch baking dish and arrange squash in the dish. Heat 2 tbsp of ghee or unsalted butter in a large skillet over medium heat.
Add onion, garlic, and ½ tsp of salt and cook; stirring often, until onion is softened and starting to turn golden brown; about 8 to 10 minutes. Stir in spinach and thyme and cook, stirring occasionally for about 1 min. Using tongs, transfer the onion mixture over the squash.
Combine coconut cream, and three quarters of the parmesan , and 1½ tsp kosher salt in the skillet and cook, stirring until hot, about 3 minutes. Carefully pour over the squash, using tongs to turn and coat squash evenly. Cover with foil and place on lower rack of oven and bake for 25 - 30 minutes. Remove foil and sprinkle the panko and remaining parmesan evenly over top, continue cooking for another 18 - 22 minutes. Until squash in tender.
Cheesy Squash Gratin
Equipment
- 13 x 9 inch baking dish
- cutting board
- paring knife
- large non-stick skillet
Ingredients
- 2 tbsp unsalted butter or ghee
- avocado oil cooking spray
- 1 large butternut squash halved, seeded, cut into 1 inch chunks
- 1 medium white onion chopped
- 5 garlic cloves minced
- 2 tsp kosher salt divided
- 6 oz frozen and thawed or fresh spinach
- 1 tbsp thyme
- 2 cups coconut cream
- 4 oz Parmesan cheese grated
- ½ cup panko bread crumbs
Instructions
- Place oven racks in upper and lower thirds of the oven and preheat to 400°F. Spray a 13 x 9 inch baking dish and arrange squash in the dish.
- Heat 2 tbsp of ghee or unsalted butter in a large skillet over medium heat. Add onion, garlic, and ½ tsp of salt and cook; stirring often, until onion is softened and starting to turn golden brown; about 8 to 10 minutes.
- Stir in spinach and thyme and cook; stirring occasionally for about 1 min. Using tongs, transfer onion mixture over the squash.
- Combine coconut cream, and three quarters of the Parmesan, and 1½tsp kosher salt in the skillet and cook, stirring until hot, about 3 minutes.
- Carefully pour over the squash, and using tongs to turn and coat squash evenly. Cover with foil and place on lower rack of oven and bake for 25 to 30 min.
- Remove foil and sprinkle with panko and remaining Parmesan evenly on top, continue cooking for another 18 to 22 minutes. Until squash is tender.
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