Flavor Packed Squash Gratin
Summer never tasted so delish with this flavor-packed squash gratin. With a cook time of just 20 minutes, you won't be wasting your summer indoors cooking when utilizing this summer squash recipe.
Notes
Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season.
Cooking Time37 min
Cooking MethodCasserole
Ingredients
- 3 cups sweet potato, diced
- 2 tablespoons butter substitute
- 2 cups summer squash, zuchhini or butternut squash, diced
- 2 cloves garlic, minced
- 4-6 scallions, chopped
- 1 1/4 cup milk, coconut milk or soy milk
- 1 cup cooked or canned red beans or cannellini beans, drained
- 2 tablespoons fresh basil leaves, chopped or 2 teaspoons, dried
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon salt
- 1 cup Gouda cheese, shredded
- 1/4 cup bread crumbs
Instructions
- Preheat the oven to 375 degrees F.
- Put the sweet potatoes in boiling water; cover and boil for about 5 minutes, then drain and cool.
- Melt the butter substitute in a saucepan and add the summer squash, scallions and garlic; saute for 5-7 minutes.
- Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring often.
- Place the potatoes in the bottom of a lightly greased 8-inch casserole or gratin dish.
- Pour the vegetable-milk mixture over the potatoes and sprinkle with the Gouda and bread crumbs.
- Place in the oven and bake for 20 minutes, until a crust forms on top.
- Remove from the oven and serve.
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