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Creamy Cauliflower & Butternut Squash Gratin

Veggies | Protein | Fat
Prep Time 20 minutes
Cook Time 30 minutes
Cooking Butternut Squash 30 minutes
Servings 4
Author Katie's Conscious Kitchen

Ingredients

Veggies

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

Protein

  • 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

Instructions

  • 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.

Notes

  • 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.