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The TBYIL Complete Supplement & Health Catalog
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The Best Years in Life
Healthy Recipes
Almond Butternut Squash Au Gratin
Here
is a tasty casserole dish that
would be especially good for
Thanksgiving and the years end
holidays, but would also be a
pleasing dinner addition year
round. As a bonus, it can
be easily made vegan style.One 2 1/2 lb butternut squash
1/3 cup butter (or a trans-fat free butter substitute if you want to go vegan - try to avoid products containing canola, corn oil or soy)
1/4 cup flour
1 1/2 cups vegetable broth
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp mustard powder
1/2 cup nutritional yeast
1/2 cup ground almonds or almond meal
2 tsp lemon juice
1/2 cup milk - preferably raw organic (or almond milk for vegan variety)
Time Estimates
Prep time: 20 min
Cook time: 40 min
Total time: 1 hr
Instructions
1.
Preheat oven to 400°F.
2.
Grind almonds in food
processor.
3.
Mix paprika, turmeric
and mustard powder into
vegetable broth.
4.
Melt butter (or butter
substitute) over medium
heat. Whisk in flour
slowly until smooth and
bubbly. Slowly add broth
and spice mixture,
whisking all the while.
Whisk in nutritional
yeast and keep whisking
until mixture is thick
and bubbly, about 2
minutes, maybe more.
Turn up the heat if it's
not getting thick and
bubbly. 5. Stir in lemon
juice and about half the
ground almonds. Turn off
heat.
6.
Slice squash in half
vertically. Peel and
seed the squash. Slice
into 1/4 inch slices.
7.
Place slices in a pot
and cover with water.
Bring water to boil and
let cook for 2 minutes.
Drain in a colander.
8.
Place squash in a 10"
diameter casserole dish,
gratin dish or baking
pan. Pour milk over the
slices and stir a bit to
make sure the slices are
all saturated. Pour your
sauce on top and stir
into the top layer of
squash a bit. Sprinkle
remaining almonds on
top. 9. Bake in oven for 30
minutes or until bubbly
and slightly browned.
Serves about 4
To see more healthy recipes, click
HERE.