Vegetarian

Butternut Squash and Potato Gratin takes 30 minutes to prepare.

Butternut Squash and Potato Gratin takes 45 minutes to cook.

Butternut Squash and Potato Gratin makes 9 servings.

The ingredients for Butternut Squash and Potato Gratin are:

3 cup, cubes Butternut Squash
5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 tbsp Smart Balance Buttery Spread
1 tbsp Follow Your Heart - Cream Cheese - Vegan Gourmet (by THOUGHTCRIME9)
16 gram(s) Nutrional Yeast, bulk section, 16 grams (by AFM-SPARK)
20 gram Ian's Panko, Italian, gluten free (.25 cup) (by HAELIC23)
1 tsp Mesa Rosa Chipotle Seasoning Powder (by EGILONA)
.3 serving Cheese, Dairy-Free, Daiya, Cheddar Style (by BITTERCAT)
2 cup, water

Here is how you make Butternut Squash and Potato Gratin:

Cube squash and potatoes, mix together and spread out in 9x13 pan. Heat up butter and cream cheese with water for 1 minute, stir to mix, pour over potatoes and squash. Sprinkle nutritional yeast and seasonings and then bread crumbs. Lastly sprinkle daiya cheese across top. Bake for 45min or until top is golden brown.Serving Size: Makes a 9x13 panNumber of Servings: 9Recipe submitted by SparkPeople user NCSTEWART91.

The nutritional information for Butternut Squash and Potato Gratin is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 149.1

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 124.5 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 5.5 g
• Protein: 3.8 g