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Butternut Squash & Sweet Potato Gratin

Serves: 6

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

This indulgent warming dish is perfect for warming you up on cosy winter nights, and the combination of sweet potato, squash and cheese is seriously delicious.

Butternut Squash & Sweet Potato Gratin Recipe: Veggie


Frylight Cooking Spray
500g butternut squash, peeled and cubed
500g sweet potatoes, peeled and cubed 
2 onions, diced 
2 tsp dried sage
300ml vegetable stock 
1 tsp ground mace
2 garlic cloves, minced
2 tbsp thick cream 
100g breadcrumbs 
100g hard cheese, grated 
1 tbsp dried parsley
75g Gruyere cheese, grated


  • Preheat the oven to 200/400F/Gas 6. Spray an ovenproof dish with Frylight and place cubed squash and potato into a microwave safe bowl with 1 cup of water. Cover and microwave on high for five minutes. Let sit, covered until you are ready to use.
  • While the squash mixture is in microwave, spray a large frying pan with Frylight to cover the cooking surface of the pan and place on a medium heat. Wait until the Frylight is clear, then add the onions and sage and cook until starting to soften, about 7-10 minutes.
  • Drain the squash and potato mix and add to the pan along with the stock, mace and garlic. Season to taste. Cook for about 5 minutes, stirring occasionally until most of the broth is absorbed. Stir in the heavy cream, cooking for 3 minutes more or until slightly thickened. Transfer the mix to the prepared ovenproof dish.
  • Mix together the breadcrumbs, hard cheese and parsley in a small bowl and then sprinkle this on top of the squash mixture. Top with the grated Gruyere and bake for 20-25 minutes until golden and bubbling.
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