Creamy Cauliflower & Butternut Squash Gratin

I don’t exactly know what the word gratin means, especially vegan gratin (doesn’t it usually involve lots of cheese?), but what I do know is that I adapted this recipe that calls itself a gratin from One Green Planet and that it was delicious. You could think of it as a casserole, or just a delicious pile of creamy and flavorful veggies if you like. Don’t be fooled by the fancy word, this is really easy (although it takes about an hour), and just requires blending a bunch of stuff, pouring it over veggies, and baking it.

The flavorings in this dish struck me as an unusual combination, but they were delicious together. There’s coconut milk, fresh ginger, and curry powder which makes it warm and flavorful, but there’s also butternut squash, garlic and onion powder, lemon juice, cashews and nutritional yeast which give it a little bit of a savory, creamy, and cheesy taste. Odd or not, I loved it!

Creamy Cauliflower & Butternut Squash Gratin

Veggies | Protein | Fat
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Active Time: 20 minutes
Inactive Time: 30 minutes
Cooking Butternut Squash: 30 minutes
Servings 4



  • 1 head of cauliflower, cut into florets
  • 1 cup corn, fresh or frozen
  • 1 jalapeño, chopped fine (optional, for heat)


  • 1 can chickpeas, drained and rinsed, 1.5 protein servings

Creamy Butternut Sauce

  • 10 oz cooked butternut squash
  • 1/4 cup raw cashews , 1 oz
  • 2 cups almond milk
  • 1/4 cup coconut cream, or use the solid part at the top of a can of regular coconut milk
  • 2 Tbsp olive oil
  • 1/4 cup nutritional yeast
  • 1 Tbsp fresh lemon juice
  • 2 tsp curry powder
  • 2 tsp grated fresh ginger
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tsp ground nutmeg
  • 1/8 tsp powdered cayenne pepper
  • Salt and black pepper, to taste

Optional Garnish

  • 2 Tbsp sun-dried tomatoes, sliced thin


  • Roast the squash, if not using canned or pre-cooked squash.
  • Preheat the oven to 400° F, slice in half lengthwise, and scoop out the seeds. Lightly oil, salt, and pepper the squash, and place flat side down on a baking sheet lined with parchment paper. Roast for about 30 minutes, stabbing with a fork occasionally.
  • Meanwhile, put all the sauce ingredients in a blender and chop and weigh the veggies and chickpeas.
  • Place the vegetables and chickpeas in a large cast iron pan, or casserole dish and set aside.
  • When the butternut squash is ready and cooled a little, add the cooked butternut squash to the blender.
  • Blend the sauce until smooth.
  • Pour the sauce over the veggies, stir to combine, and bake in the oven for about 30 minutes, covered with a lid.


  • For those counting categories, the creamy butternut sauce contains 1 veggie serving, 4 fat servings and 2.5 protein servings. The meal is completed with the additional veggies and the chickpeas. Divide the final batch into 4 portions.
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  1. mistimaan

    Nice and tasty recipe 🙂

  2. Alana

    Absolutely delicious! Will be making this again.

  3. Candida Cohn

    How the heck do u measure quantities for dinner for example 🙁

  4. Donneek

    This is a wonderful recipe! I did make a couple of changes since I cannot eat Nightshade plants (peppers, tomatoes) I left off the curry powder, sun dried tomatoes and cayenne. I used a can of pumpkin and thinly slivered crisp bacon which was amazing with the faux “cheese” sauce. I will definately make this again, the sauce would be wonderful with any vegetable.

  5. sherri ruse

    I new to bright-line eating and I love the recipes they taste wonderful you’ve already measured and done all the hard work and I so appreciate what you’re doing thank you for the delicious meals…

  6. When you say 3 veggie servings of cauliflower, corn and jalapeño, does that mean 3 cups corn, 3 chopped jalapeños and however much cauliflower you need to reach a total of 30 oz? Then you pour the 10 oz squash sauce over the veggies and chick peas? I’m a little confused at the quantities but I want to make it so bad! Thanks.

    • Hi Rene, that means 3 “BLE servings,” so depending on how many veggies you eat at a meal you would weigh out 3 servings of all those veggies in total. The butternut squash sauce provides the 4th veggie serving, so the whole dish makes 4 meals. Hope that helped.

  7. Carolee

    This is Delicious!!!! Even my 4 UT old loves it!!!!

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