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Red Bean, Sweet Potato and Squash Gratin


Miles better than the plain, mushy potato version!

Miles better than the plain, mushy potato version!

3 cups (750 mL) diced sweet potato
2 Tbsp (30 mL) butter or cold-pressed organic olive oil
2 cups (500 mL) diced squash
2 cloves garlic, minced
4 to 6 scallions or one medium-sized onion, chopped
2 Tbsp (30 mL) soy sauce or tamari
1 1/4 cup (312 mL) milk (or coconut milk or soy milk)
1 14 fl oz (398 mL) can red kidney or cannellini beans, drained, or 1 1/2 cups (375 mL) soaked dried beans
2 Tbsp (30 mL) fresh basil leaves or 2 tsp dried basil
1/2 tsp (3 mL) dried thyme
1/2 tsp (3 mL) ground black pepper
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
1 cup (250 mL) shredded Gouda cheese
1/4 cup (62 mL) bread crumbs

Place the sweet potatoes in boiling water to cover and boil for about five minutes. Drain in a colander and cool slightly. Discard the water.

Preheat the oven to 375°F (190°C).

Melt the butter in a saucepan and add squash, scallions, garlic and soy sauce. Saut?or five to seven minutes. Add milk, beans and seasonings and cook over medium heat for about five minutes, stirring frequently.

Place the potatoes in the bottom of a lightly-greased 20 cm (eight inch) casserole or gratin dish. Pour the vegetable-milk mixture over the potatoes and sprinkle with the cheese and bread crumbs. Place in the oven and bake for 20 minutes, until a crust forms on top.

Remove from the oven and serve hot from the baking dish. Four servings.

Source: alive Magazine (pre-2000)



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