Butternut squash and cranberry gratin
Running to the Kitchen
Running to the Kitchen
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Ingredients

  • 1½ tablespoons extra virgin olive oil, divided
  • 1 large leek, chopped
  • ½ tablespoon chopped fresh sage
  • 1 small butternut squash, sliced into thin (about ⅛” thick) rounds
  • ¼ cup Go Veggie! Dairy Free, Vegan Classic Plain Cream Cheese Alternative
  • 2 tablespoons almond milk
  • ½ cup cranberries
  • salt & pepper to taste
  • ¼ cup panko breadcrumbs
  • ½ cup Go Veggie! Dairy Free, Vegan Mozzarella Shreds

Instructions

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