This is a creamy comforting dish the leeks and squash are beautifully tender and coated in a smooth sauce with a wonderfully savory taste. The crisp bread crumb topping gives it a little more bit and contrasts well with the smooth and silky texture of the squash. It suits two people as a hearty main or about 4 people as a great accompaniment to a veggie roast. I hope you enjoy this as much as I do, it’s definitely on my favorites list! Can be made gluten-free simply by subbing the breadcrumbs for gluten-free bread crumbs.
1/2 large butternut squash, peeled deseeded and sliced into wedges
1 large leek, or 2 small, sliced into 1/4 inch rounds
1 onion, sliced into half moons
enough vegetable stock to cook the veggies
1 1/2 cup unsweetened almond milk
2 bay leafs
1/4 cup olive oil
1/3 cup nutritional yeast
1/4 cup gram flour
1/2 tsp nutmeg
pinch of ginger
1/2 tsp vegetable stock powder
a splash of tamari
salt and pepper to taste
Chuck the butternut squash, leek and onion into a pan with enough vegetable stock to cook them in. Bring to the boil then simmer until the squash is cooked just enough to insert a knife into it, drain away the liquid and rinse the veggies in a colander with cold water to stop them cooking. Tip the veggies into a ceramic baking dish and set aside. Now pop your oven onto 180c/360f. To make the sauce heat the almond milk and the bay leafs together in a small pan on a low heat for about five minutes, turn off the heat, grab another pan and gently heat the oil, add the gram flour and the nutritional yeast and stir with a wooden spoon, ladle in the almond milk whilst stirring. Stir in the rest of the ingredients apart from the bread crumbs, stir until well combined, taste for seasoning and carefully pour over the veggies in the oven dish. Sprinkle over the bread crumbs and bake in the oven for 30-40 minutes until the breadcrumbs are nicely browned and the sauce has thickened slightly. Serve as a side or a main.