This Butternut Squash Apple Cranberry Gratin is super delicious and perfect for serving to guests. It's a small gratin that uses about a pound of squash and two smallish apples.
Butternut Squash Apple Cranberry Gratin [Vegan]
- 6 tablespoons fat, like olive oil, coconut oil, or vegan butter
- 3 pounds butternut squash cut into small cubes
- 3 large apples cored, peeled, and diced
- A large handful of dried cranberries about a cup
- A large handful of pecan halves, optional(walnuts or hazelnuts are nice, too)
- 1/4 cup parsley fresh or dried
- 1 teaspoon dried thyme(less if using fresh)
- large pinch of cayenne pepper
- salt and pepper to taste
- 3/4 cup flour
- Preheat oven to 350° F and prepare a 9 x 13" (or similar) baking dish with cooking spray
- Toss everything but the flour into your largest mixing bowl and mix well.
- Sprinkle in the flour and turn until everything is coated.
- Transfer to the baking dish and bake until the butternut squash and apples are soft, start checking around 30 minutes. The total time will depend on the variety of squash you’ve chosen and how large you’ve cut the pieces.
- The gratin is tasty at slightly warmer than room temperature but it's better warm. It can be easily reheated in an oven or large microwave.
- Butternut Squash
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