Sweet Potato & Butternut Squash Au Gratin

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I have a long list of things I love about Jim.  But the fact that he’s such an amazing cook makes the Top 5 for sure.  Even though cooking is one of my favorite things to do, after a stressful day at work, followed by errands or yoga and not getting home til 9, I am BEYOND happy when he offers to make a meal.  And even though all of his recipes have been delicious, this one may be his best yet!

2 sweet potatoes, sliced into rounds (a little less than 1/2 an inch thick)

1 butternut squash, peeled and sliced into rounds (1/2 inch thick)

2 cup shredded Gruyere cheese

1 1/2 cups coconut milk

3 cloves garlic, minced

1 tbsp cornstarch

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp dry mustard

Coconut oil for coating

  • Preheat oven to 400 degrees
  • Whisk cornstarch into coconut milk and let dissolve
  • In a small saucepan, bring coconut milk and garlic to a boil then let simmer for 10 minutes, stirring occasionally
  • Layer sweet potato slices on the bottom of a greased (use the coconut oil) 13X9 inch baking pan or casserole dish
  • Cover with a layer of cheese, and sprinkle salt, dry mustard and pepper over the cheese, distributing evenly
  • Then layer the butternut squash over it and top with remaining cup of cheese
  • Pour coconut milk evenly over the casserole
  • Cover with foil and bake at 400 degrees for 30 minutes
  • Remove foil and bake for an additional 20 minutes, until the top begins to brown

          

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Thanksgiving Recap « The Vegetarian Pact's Blog

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