Creamy Butternut Squash Gratin with Miso and Garlic
Ingredients
- 1 medium butternut squash
- 1 small red onion
- 1 can (400 ml) coconut milk
- 1 tbsp miso
- 1 tsp paprika
- 2 tbsp nutritional yeast
- 1 tsp salt
- 0.5 tsp black pepper
- 2 garlic cloves
- 1 tbsp potato starch
Optional
- fresh sage leaves
- fresh parsley
Preparation
Preheat oven to 400F/200C.
Cut the squash in half lengthwise and remove the seeds. Then cut each half lengthwise in half to get four quarters and slice each quarter into approximately 5 mm slices.
Peel and slice the onion into approximately 5 mm slices.
Arrange the butternut slices in your oven dish or casserole, then intersperse the onion slices.
In a bowl, whisk together coconut milk, miso, paprika, nutritional yeast, salt, black pepper, crushed garlic, and potato starch. Pour over the butternut and onion. If using fresh sage, place the leaves between the slices.
Bake for 45 minutes.
Top with fresh sage and parsley if desired. Ready to eat!
