Butternut Squash Gratin with Onions and Sage

A couple of weeks ago I impulse bought a butternut squash. I do that, especially with sturdier vegetables. It’ll just hang out while you figure out what to do with it. This is what happened to that butternut squash. It became a gratin! This is a great example of why you shouldn’t ignore non-vegan cookbooks. Vegetarian Cooking For Everyone was one of my earlier cookbooks and I still use it often. Veganizing this recipe is no hardship. Substitute vegan milk for regular, vegan cheese for regular. Done!

This would make an awesome Thanksgiving side. It also allows me to use the sage growing outside my kitchen. It and the rosemary bush are the only edible plants that I have that thrive without any care whatsoever. I’ve got a pot of mint planted and hope it’ll join them in that.



This is low-calorie, right?

Hey, so if I used whole wheat penne in the Pumpkin Baked Ziti recipe from Veganomicon that makes it have, like, negative amounts of calories and fat, right? Right? Sigh, I guess not. It makes an ass-ton too, so I’ma need to freeze some of it. It kind of dirties a lot of dishes and takes a while, slightly less then 2 hours from start to face stuffing, but like the Butternut Squash Lasagna, it’s worth it. I even made the bread crumbs for it from a bread I tossed in my bread machine at the end of last week.

Pretty in the pan. 

pumpkin baked ziti

All messed up on my plate.

pumpkin baked ziti on a plate