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Delicata and Leek Gratin


Mary H., who found it in a newspaper

A comforting supper for a cold night.


15 ml 1 T. vegan butter
15 ml1 T. olive oil
4 leeks, washed and sliced
44 ml3 T. fresh sage, chopped
1 kg3 lb. squash (delicata, acorn, or butternut) peeled and sliced
2 cloves garlic, minced
salt and pepper to taste
120 ml1/2 c. plus 2 T. vegan cream (Silk Creamer works), warmed
240 ml1 c. fresh bread crumbs
22 ml1 & 1/2 T. melted butter


In a large skillet over low heat, melt butter with oil. Add leeks and sage. Cover and cook, stirring frequently until they carmelize, about 25 minutes.

Steam squash about 10 minutes. Put in buttered gratin dish. Add garlic and about 3/4 tsp. salt. Toss to combine.

Season leeks with salt and pepper. Add to gratin dish, mixing with squash. Pour warm cream over vegetables. Toss crumbs with melted butter and sprinkle over gratin.

Bake 350 degrees till browned and bubbly, about 40 minutes.

Major Ingredients: 


I made this using butternut squash instead of delicata .... I also wanted to use up a few leaves of lacinato kale before they faded. So I steamed them and put them on my plate with a dab of vegan butter, salt and pepper. The discovery was that putting kale on the same fork as the squash mixture was just delicious. I will want to repeat this combination in the future.-----Mary H.