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Butternut Squash and Cranberry Gratin

Butternut Squash and Cranberry Gratin

Crunchy, Cheesy, and sure to please!
Servings: 4
Servings 4


  • 1½ tablespoons extra virgin olive oil, divided
  • 1 large leek, chopped
  • ½ tablespoon chopped fresh sage
  • 1 small butternut squash, sliced into thin (about 1/8” thick) rounds
  • ¼ cup GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
  • 2 tablespoons almond milk
  • ½ cup cranberriessalt & pepper to taste
  • ¼ cup panko breadcrumbs
  • ½ cup GO Veggie! Dairy Free Mozzarella Style Shreds


  • Preheat oven to 350 degrees.
  • Grease an 8×8 baking dish.
  • In a skillet over medium heat, sauté the leeks with 1 tablespoon olive oil and the sage for about 3-5 minutes until softened. Set aside.
  • Arrange the butternut squash rounds on the bottom of the baking dish in an overlapping pattern.
  • Mix the cream cheese and the almond milk in a small bowl until smooth.
  • Drop 1/3 of the cream cheese mixture in dollops on top of the layer of squash and spread out with a spoon.
  • Spread 1/3 of the leeks on top of the cream cheese.