Butternut Squash Gratin

Sink your fork into tender butternut squash bathed in a thick and creamy (but creamless) sauce. This is cozy comfort food—but lighter in calories and fat.

MAKES 2 servings • SERVING SIZE 1 serving

1 tbsp vegan butter (Earth Balance recommended)

¼ cup finely chopped yellow onion

1 garlic clove, minced

½ tsp kosher salt

1 tsp dried thyme leaves

1 tbsp all-purpose flour

½ cup low-sodium vegetable broth

½ cup unsweetened almond milk

10oz (285g) fresh butternut squash, thinly sliced or spiralized

1. Set the air fryer temp to 400°F. Spray a baking pan with nonstick cooking spray. Set aside.

2. In a medium saucepan on the stovetop over medium heat, melt the butter. Add the onion, garlic, salt, and thyme. Sauté for 3 to 4 minutes. Sprinkle in the flour and cook for 2 minutes more.

3. Stir in the vegetable broth and almond milk. Simmer until thickened, about 2 to 3 minutes.

4. Turn off the heat and gently stir in the squash. Transfer the mixture to the pan.

5. Place the pan in the fryer basket and bake until bubbly and golden brown on the top, about 20 minutes.

6. Remove the pan from the fryer basket and allow the gratin to cool slightly before serving.