Butternut Squash Gratin - Gluten Free, Soy Free, Vegan

• 1/4 cup soy approximately Earth Balance, Free Spread
• 1 butternut squash large, peeled, seeded, thinly sliced, with a mandoline
• 2 onions medium, peeled, thinly sliced halves
• 1 cup shredded mozzarella cheese Daiya, handful fresh sage, stems removed, torn into pieces by hand
• 2 slices gluten-free bread I used Food for Life Brown Rice Bread, toasted
• 2 tablespoons xylitol
• 1 tablespoon kosher salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons dried thyme
• 1 teaspoon granulated garlic

1. Preheat Oven to 350 degrees F
2. Spread some Earth Balance liberally into a 9 x 13 inch oven-proof baking dish.
3. Reserve the rest for layering the gratin.
4. Cut the peeled butternut squash in half, crosswise, where it just begins to round. Slice that section thinly with a mandoline, or in your food processor.
5. Cut the seeded section in half, lengthwise, and slice. Keep the seeded lengthwise slices separate, they will go on the bottom layers.
6. Use all of your round pretty slices for the final top layer.
7. Combine all the spices, xylitol, and kosher salt in a small bowl. Set aside.
8. Put a thick even layer of the squash bottom slices in the baking dish.
9. Add 2-3 cut teaspoons of Earth Balance across the squash.
10. Note: I did a two-slice layer of the slices for each layer.
11. Add a few cut up teaspoons of Earth Balance between layers.
12. Then a thick layer of the sliced onions.

soy approximately earth, butternut squash large, onions, mozzarella cheese, bread i, xylitol, kosher salt, ground cinnamon, ground nutmeg, thyme, garlic

Taken from www.yummly.com/recipe/Butternut-Squash-Gratin---gluten-free_-soy-free_-vegan-1649913 (may not work)