Ingredients
- 3 tablespoons vegan butter or refined coconut oil, plus more for the baking dish
- 1 large onion thinly sliced
- 2 garlic cloves thinly sliced
- 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
- 1/4 teaspoon ground paprika
- ½-1 teaspoon sea salt or pink Himalayan salt
- ½ teaspoon freshly ground black pepper
- 1 cup vegan heavy cream or full fat coconut milk
- 2 tablespoon nutritional yeast (optional)
- 1 fresh bread crumbs (I use Panko or homemade)
- 1 cup grated vegan cheese
Instructions
- Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
- In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
- Add the butternut squash slices and paprika and cook, stirring occasionally for about 5 minutes. Season with salt and pepper to taste.
- Transfer the squash mixture to the baking dish.
- Mix the vegan cream and nutritional yeast and pour into the baking dish.
- Sprinkle the bread crumbs and top with vegan cheese and dot with the remaining 1 tablespoon butter, cut into pieces.
- Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately.
Recipe Video: https://youtu.be/_1sIvthqqkQ