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.

Yield: 7 people

Southern Squash Gratin

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

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

  1. Preheat oven to 350 degrees.
  2. Grease casserole dish with butter.
  3. Grate squash, onions and cheese. Place into buttered dish.
  4. 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.
  5. Combine remaining ingredients into the dish stirring thoroughly.
  6. 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.

Leave a Reply

Your email address will not be published.

Skip to Recipe