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Butternut Squash & Cauliflower Gratin

  • Author: Vicky & Ruth
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x


Need a dairy and gluten free side dish to serve on Thanksgiving? Check out this Butternut Squash & Cauliflower Gratin. Creamy on the inside and crispy on the outside!


  1. 4 slices Canyon Bakehouse Heritage Style Honey White bread or any other sandwich bread of your choice
  2. 1 1/2 lbs cauliflower, cut into florets
  3. 1/2 butternut squash, diced medium (about 3 cups diced)
  4. 2 tbsp coconut oil, melted
  5. 2 tsp dry thyme
  6. 1 tsp salt
  7. For the Bechamel Sauce:
  8. 2 tbsp coconut oil
  9. 3 tbsp corn starch
  10. 1 1/4 cup canned coconut milk
  11. 1/2 cup unsweetened plain non-dairy milk or regular milk if you want to make it dairy
  12. 1/2 tsp salt
  13. 1/4 tsp black pepper
  14. 1/2 cup vegan cheese or regular cheese
  15. Topping:
  16. 1 cup bread crumbs
  17. 2 tbsp nutritional yeast or parmesan cheese if using dairy
  18. 1/4 tsp salt
  19. 1 1/2 tbsp coconut oil, melted


Preheat the oven to 375F. Line a large baking sheet with parchment paper

While you prepare the vegetables, place the bread slices in the oven for 10 minutes, flipping them over half way through, until they start to toast slightly (keep an eye on them so they don't burn). Remove them from the oven and set them aside to cool

Combine the cauliflower florets and the diced squash in a large bowl. Add the 2 tablespoons of melted coconut oil, dry thyme and salt and toss well, using your hands, until well coated. Transfer to the lined baking sheet and bake for 30 to 35 minutes, until fork tender, but not mushy

In the meantime, prepare the bechamel sauce. Melt the coconut oil in a small sauce pan over medium heat. Add the corn starch and cook for about a minute, stirring constantly. Slowly pour the canned coconut milk and non dairy milk, whisking constantly until well incorporated. Add the salt and pepper and cook for another minute until it thickens

Turn off the heat, add the cheese and whisk until its completely melted. Set aside

Break the bread into pieces and place it the food processor. Process until it turns into bread crumbs.

To prepare the topping,  place 1 cup of the bread crumbs (you can store rest in the freezer for future use) in a medium bowl. Add the nutritional yeast and salt and mix well

Coat a 9x6 inch baking dish with cooking spray. Spread about half of the bechamel sauce at the bottom. Place the roasted cauliflower and squash on top, and pour the rest of the sauce on top. Sprinkle the bread crumb topping evenly and drizzle the melted coconut oil over it. Bake at 375F for  20 to 25 minutes, until the top starts to brown. Serve warm

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes


  • Serving Size: 1 cup, loosely packed
  • Calories: 289
  • Sugar: 4.8
  • Fat: 20
  • Saturated Fat: 16
  • Unsaturated Fat: 1.4
  • Trans Fat: 0
  • Carbohydrates: 24.6
  • Fiber: 4.2
  • Protein: 4.4
  • Cholesterol: 3.8

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