Southern Squash Gratin

This southern squash gratin is the perfect casserole for plant-based diners.

This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on casserole meals.

My name is Robin Sparks and I blog about race, food, health, nutrition, and the politics of our palates at Collards Are The Old Kale. My site is devoted to the African-American Heritage Diet which is plant-based, local and organic. Southern Squash Gratin is a plant-based casserole both my grandmothers used to make. Ideal for vegetarians, it is a perfect side dish or entree for those looking to consume less meat.

Southern Squash Gratin

This southern squash gratin is the perfect casserole for plant-based diners.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 7 people
Author Robin

Ingredients

  • 3 cups Grated Yellow Squash or Zucchini You can use a combination of squashes like Patty Pan
  • 2 Organic Eggs beaten
  • 1 cup Organic Cheese grated I used a medium cheddar
  • 1/4 cup Organic Whole Milk Use cream or half & half if you desire a richer result
  • ¼ cup Minced Organic Onion I always use red onion because they are more nutrient dense and flavorful
  • 1 Edward & Sons Not-Beef Bouillon
  • ¼ tsp Poultry Seasoning
  • 1 pat Organic Butter
  • 3 tbsp Warm Water

Instructions

  • Preheat oven to 350 degrees.
  • Grease casserole dish with butter.
  • Grate squash, onions and cheese. Place into buttered dish.
  • Put the bouillon cube into the water and microwave for 15 seconds or until the cube is dissolved. Stir and pour into casserole evenly distributing.
  • Combine remaining ingredients into the dish stirring thoroughly.
  • Bake for 45 minutes or until a knife or toothpick comes out of the center without any liquid on it.

Notes

Find this and more awesome recipes at CollardsAreTheOldKale.com

P.S. Check out my last recipe here.

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