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Butternut Squash Gratin (dairy free, gluten free, grain free, soy free, vegan friendly)

April 18, 2017 By Jessica

Hey! Before we talk butternut squash things I wanted to share our Paleo experiment with you. Scroll down to the recipe if you came for the food. 🙂Remember back in September, I mentioned giving the Paleo diet a try?  We did. Not die-hard though, more Paleo-ish, since I still used non-dairy cheese and cane sugar a few times a month to satisfy cravings and to keep pissed-off feelings to a minimum. Kidding aside, special needs inspires a very, very special love. I’m blessed to have two older sons’ who fully support our journey towards better health AND who are truly the best siblings and sons’ a Mom could ask for. This journey isn’t easy and their support for Mom’s trials and errors means the world to me.

Although most go Paleo because of autoimmune issues, I was propelled to give it a try for inflammation and GI issues (leaky gut and microbial disorders). Why not give it a try if it can help Michael and Ely. It wasn’t easy to integrate Paleo into our diet (read: we love our carbs big time) since it made our list of ‘no’s’ even longer. The biggest challenge was creating school snacks and hearty lunches for my guys. I personally missed having toast in the morning, tortilla chips, and cookies, big fat tahini chocolate chip cookies.

I think what made the diet really hard for us was eliminating nuts (high oxalates) and eggs (oldest son is allergic), and we don’t eat dairy, so no grass-fed butter either — all common ingredients in Paleo cooking/baking. Plus the extra time needed to make everything from scratch was hard because of a) Paleo store-bought products either cost double the crazy expensive price of gluten and dairy free b) couldn’t find c) contains an ingredient someone in the house is intolerant to. BUT. We did it. For four months.(!!) Before we started, I planned a week of meals to take the stress out of what to cook — with all the restrictions, I needed a plan!

SO. Did I see any results? I did, but not what I expected. What I didn’t take into account was Michael and Ely’s mitochondrial disorder. After a couple of months, I noticed their jeans were slipping off and both were as lethargic as when they drank milk and ate gluten years ago. Their attention span got worse and blood work revealed very low cholesterol levels and low blood count. I didn’t connect the dots that maybe this type of diet is not for my guys. I got so focused on their guts and behavioral issues that I overlooked their metabolic disorder. Thinking about calories, I baked bread with tons of eggs and sweet potato mash hoping the complex carbs would give them the boost of energy (and cholesterol) they needed. The bread was a hit, and they ate loads of it, but shortly after my husband and I noticed new behaviors and bowel issues — the high amount of eggs were too hard to digest properly. It felt like our efforts were making things worse for them. Time for Plan B. For the rest of us, we didn’t see much of a change health-wise other than losing a few pounds and crankier humans. Losing a few pounds didn’t make me cranky. HEHE.

Reintroducing legumes and quinoa helped the twins’ gain some weight back and bring back their energy. Removing rice (albeit organic, nevertheless) may have been the best discovery on this journey. I noticed more focus, attention, and speech. Albeit, organic, it may have been too much starch, too often — in baking flours, store-bought snacks, foods, everywhere. We will still eat rice but will definitely be more mindful of amounts and not use it regularly. Looking back, I also noticed cassava flour (popular rice flour substitute) made my boys’ act like they had gut yeast overgrowth — giggly for no reason, trouble sleeping at night, itchy in their private parts, and climbing furniture — all telltale signs that we had a gut flora issue.   

Overall, I’m still glad we gave it a try. As much as I hoped we could reap the rewards that many have felt with a Paleo diet, it wasn’t what our bodies needed. A gluten, dairy, and soy free diet have been beneficial, along with low-oxalate, low phenol, mostly nightshade free, and occasional grains and legumes — it’s the combination that works for us.

So that’s the scoop.

OK. Now that I went on long enough about my glamorous life in diet, let’s move right along to bright orange food. Just look at that gorgeous color!

This is such a happy-feely butternut squash dish with sweetness, creamy, savory – all in one. I know we think of butternut squash as a fall season food, but why wait until the fall to enjoy this? It has a delicacy and lightness to it that pairs wonderfully with spring vegetables.

The sweet butternut squash gets a savory flavor from the seasonings — no need to go with fresh, dried seasonings do just fine — with all the comforts of a creamy bechamel inspired sauce without feeling heavy. Despite the amount of coconut cream used, it doesn’t have any hint of tropical coconut flavor and gives the nutty sweet squash a richness without feeling heavy.

In addition to a dinner side dish, why not serve this festive dish at brunch along with savory breakfast dishes? It’s dead-simple to put together and reheats beautifully. I added some crushed nuts on top for a crunchy texture, but feel free to omit if you prefer without. This is another one of those dishes that can be made ahead and keeps well in the refrigerator for days. Gotta love that. 


Butternut Squash Gratin (dairy free, gluten free, grain free, soy free, vegan friendly)
 
Save Print
Prep time
40 mins
Cook time
35 mins
Total time
1 hour 15 mins
 
The naturally sweet butternut squash gratin is seasoned with herbs and spices, layered in a "cream" sauce. A deliciously rich and satisfying recipe that's even better the next day. Freezer friendly too!
Jessica: From Jessica's Kitchen
Recipe type: Vegetable Side Dish
Serves: serves 6-8
Ingredients
  • Makes one medium-sized casserole dish
  • 3 medium butternut squash (about 6 pounds)
  • 1 tablespoon dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons plus 1 tablespoon(for water) kosher salt
  • 1 teaspoon ground sage
  • 1 teaspoon ground nutmeg
  • 1 teaspoon crushed black pepper
  • For the ‘cream’ sauce:
  • 2 15-oz cans coconut milk
  • 1 tablespoon coconut oil (or other neutral oil)
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground sage
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed black pepper
  • ½ teaspoon ground nutmeg
  • 1 teaspoon gelatin (or agar agar powder, for vegan version)
  • For topping:
  • 2 tablespoons coconut oil
  • ¼ cup ground hazelnuts, cashew, macadamia or almonds (walnut is bitter tasting)
  • 1 tablespoon oil for greasing casserole dish
  • fresh thyme leaves and sage for garnish (optional)
Preparation
  1. Preparation:
  2. Prepare a medium-sized oven-safe casserole dish
  3. Peel and cut the butternut squash in ¼ inch width circles and half circles of the seeded section. Note: when cut, the squash releases sappy-looking enzymes that stick to the skin with an uncomfortable tightness, wear gloves or try to avoid touching the released liquid. Set aside.
  4. Prepare a pot (large enough to fit your slices) with water and set on high heat to boil. Meanwhile, prepare spices for the butternut squash: thyme, garlic powder, 2 teaspoons kosher salt, sage, nutmeg, and black pepper. Set aside.
  5. When water is boiling, add the tablespoon of kosher salt and slices of butternut squash. Blanch for 5-7 minutes or until slightly soft (soft but should still have some firmness to it when lifted out of the pot). When ready drain and set aside until cooled enough to handle.
  6. Meanwhile, prepare ‘cream’ sauce: combine coconut milk, coconut oil, garlic powder, onion powder, sage, kosher salt, black pepper, and nutmeg, set on medium-high heat and whisk to combine well. When it comes to a rolling boil reduce heat to medium (watch carefully, reduce sooner, if needed, to prevent coconut milk from bubbling over) and continue to cook 5 minutes, whisking occasionally.
  7. Sprinkle gelatin or agar agar over the sauce as you whisk vigorously, continue to whisk vigorously for another half a minute to prevent clumping. Reduce to simmer and continue cooking for another 2-3 minutes. You will know it’s ready when it creates a thick film on a spoon that won’t run when you run your finger down the back of the spoon. Remove from heat.
  8. Layer slices of butternut squash in the greased casserole dish, beginning with any odd shapes and half-circle pieces. Evenly sprinkle herb mix over each butternut squash layer. Once completed, pour hot ‘cream’ sauce over the layers. It should come up to the top layer but not cover completely. Combine coconut oil and nut, then sprinkle over the top layer. Optional: sprinkle some fresh thyme leaves across the top for garnish.
  9. Bake at 350 degrees F convection for 30-35 minutes. Let it cool for 30 minutes before serving (the inside is brutally hot!). Even better the next day, giving it time for the ‘cream’ sauce to seep into the squash layers. Will remain fresh refrigerated for 3 days.
  10. Note: The gratin will appear very thick when refrigerated, once reheated the sauce will thin out.
  11. For freezing: cool completely at room temperature (at least 3 hours) before freezing. This gratin freezes very well when plastic wrapped several times (around the perimeter of the dish, not just the top) then completely wrapped with aluminum foil. Can be frozen for one month.
3.5.3226

 

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gluten free dairy free recipes
recipe image
Recipes
Butternut Squash Gratin - gluten free, grain free, dairy free, soy free, paleo and vegan friendly
Published On
2017-04-18
Preparation Time
40 min
Cook Time
35 min
Total Time
75 min
Average Rating
41star1star1star1stargray Based on 5 Review(s)

Filed Under: paleo, side dishes, vegan Tagged With: dairy-free, gluten free recipes, gluten-free, light and easy recipes, main dishes, paleo, side dishes, soy-free, vegan

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Comments

  1. Ryan says

    April 18, 2017 at 12:13 pm

    Love anything butternut squash and your dedication to your family health is inspiring. I'm celiac and no dairy and find that hard. A reminder that others have more challenges was what I needed. Pinning this to make soon!
    Reply
    • Jessica says

      April 18, 2017 at 3:14 pm

      Thanks so much Ryan. I need those reminders as well. :)
      Reply
  2. Savanah says

    April 18, 2017 at 1:39 pm

    Sorry it didn't work out and your boys had a hard time. Figuring out what to eat and not to eat is so frustrating for me too but happy to hear you got a clearer picture. My sister has a son on the spectrum who would probably benefit from a diet. I shared your blog with her to show her that going gfcfsf doesn't mean tasteless. I love your recipes and this looks like another must try! Thanks for sharing!
    Reply
    • Jessica says

      April 18, 2017 at 3:15 pm

      You are too sweet, thank you thank you! Hope you give it a try soon!
      Reply
  3. Alicia says

    April 18, 2017 at 2:22 pm

    I don't have gelatin or agar agar, any other suggestions? I just bought a bunch of butternut squash at the market, your recipe could not have come at a more perfect time. Thanks!
    Reply
    • Jessica says

      April 18, 2017 at 3:22 pm

      I would sub with a slurry of tapioca starch and water (figure 1 tablespoon of each), whisked in continuously while pouring. It should coat a spoon and appear thick (but still pourable) after a few minutes. It will thicken up more as it cools. You may need more slurry but I would start with that amount beforehand or it may get too thick. Enjoy!
      Reply
  4. Lorraine says

    April 18, 2017 at 2:37 pm

    Those gorgeous pictures are making me hungry. This casserole looks like a real winner. I love the way your recipes give me a way to provide delicious, healthy and beautiful meals for my family. thank you
    Reply
    • Jessica says

      April 18, 2017 at 3:27 pm

      Thanks so much Lorraine for the lovely comment, you are so sweet. :) We think it's a winner too...hope you love it as much as we do!
      Reply
  5. Iris says

    April 18, 2017 at 4:34 pm

    Absolutely love butternut squash any time of year. This looks like a drop dead gorgeous way to eat butternut. Can't wait to try it!!
    Reply
  6. Stephanie says

    May 9, 2017 at 12:54 pm

    Just finished the last of my gratin for lunch and sad it's all gone. Great recipe that I will be making again and again!
    Reply
  7. Natalie says

    April 5, 2018 at 8:47 am

    Hello, have just stumbled upon some of your recipes on Pinterest and am thrilled to bits! They look delicious and will be pinning many. Interested to read about your boys gut issues. Have you read "Medical Medium"? He talks a lot about healing the gut and I have had amazing results on his protocol. The very best thing is a glass of celery juice first thing every morning. It is MAGICAL. Anyway just thought I should pass it along in case you hadn't heard. Best of luck!
    Reply
  8. Mom2one says

    November 26, 2019 at 4:14 pm

    This looks wonderful! I can't have the nuts. Would it affect the recipe too much if I left them out?
    Reply
    • mom2one says

      November 27, 2019 at 9:52 am

      BTW: Thank you for sharing your diet journey. I've recently had to go on a low oxalate diet due to gut issues, hence why I need to omit the nuts...it's been tough and I'm rethinking my diet as well.
      Reply
  9. mom2one says

    December 20, 2019 at 2:48 pm

    I'm sad to say this recipe did not work for me. :( I wish I had tested it before trying to serve it on Thanksgiving. I'm quite sure what went wrong but I have a clue it had something to do with not blooming the gelatin before adding to the hot coconunt milk (sauce). It never really thickened and I used all the ingredients as stated in the recipe. All the spices settled to the bottom and left a gritty texture. The sauce was gray in color (probably from cooking over the required time to allow for thickening) and overall just not appetizing, nor did it look anything like the picture above. I might like to try again with blooming the gelatin first in a bit of cool water before adding to sauce but I'm not really convinced I would still have a great outcome with this recipe. I'd love to hear what others did to get this recipe to work for them!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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