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

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. 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.
  3. Add the butternut squash slices and paprika and cook, stirring occasionally for about 5 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. 
  5. Mix the vegan cream and nutritional yeast and pour into the baking dish.
  6. Sprinkle the bread crumbs and top with vegan cheese and dot with the remaining 1 tablespoon butter, cut into pieces.
  7. 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

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