This butternut squash and cranberry gratin is creamy, cheesy and perfectly crunchy on top. You’d never guess it’s dairy free!

When it comes to Thanksgiving, I’m pretty sure my family might be the only one in country that couldn’t care less if the typical creamy mashed white potatoes weren’t on the table.

In fact, I can think of many years where mashed potatoes never even made an appearance.

They’re delicious, no doubt, though a bit boring and “normal”.

I’d much rather dig into some squash or sweet potato side with a bit of flair for the holiday and leave the plain jane mashed potatoes for everyday.

Butternut Squash and Cranberry Gratin |
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So today, we do flair in the form of a {vegan} butternut squash and cranberry gratin using GO Veggie!TM plain cream cheese alternative (to add creaminess) and their mozzarella shreds (for that cheesy topping every gratin should have).

Butternut Squash and Cranberry Gratin |

Accommodating special diets during the holidays can be hard so I was really happy when this gratin came out creamy, cheesy and exactly like you’d expect a gratin to taste.

It’s still decadent, just minus the dairy.

For those avoiding it, you’ll be a rockstar and for those who don’t have any special dietary needs, they’ll never even know the difference as they dig in at the table.

Butternut Squash and Cranberry Gratin |

This is worth the spot on the Thanksgiving table.

Move over, mashed potatoes.

Need some more gratin ideas? This golden beet gratin would also be wonderful for the holiday while this parmesan tomato gratin is one of my favorite summer dishes to make with garden fresh tomatoes!

Were you lucky enough to find honeypatch squash this season? It makes a great substitution for the butternut squash slices in this gratin recipe.

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Butternut Squash and Cranberry Gratin

Servings: 4 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
This butternut squash and cranberry gratin is creamy, cheesy and perfectly crunchy on top. You’d never guess it’s dairy free!


  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 large leek, chopped
  • 1/2 tablespoon chopped fresh sage
  • 1 small butternut squash, sliced into thin (about 1/8″ thick) rounds
  • 1/4 cup plant-based cream cheese, or regular cream cheese
  • 2 tablespoons almond milk
  • 1/2 cup cranberries
  • salt & pepper to taste
  • 1/4 cup panko breadcrumbs
  • 1/2 cup plant-based grated mozzarella cheese, or regular mozzarella cheese


  • Preheat oven to 350 degrees.
  • Grease an 8×8 baking dish.
  • In a skillet over medium heat, saute the leeks with 1 tablespoon olive oil and the sage for about 3-5 minutes until softened. Set aside.
  • Arrange the butternut squash rounds on the bottom of the baking dish in an overlapping pattern.
  • Mix the cream cheese and the almond milk in a small bowl until smooth.
  • Drop 1/3 of the cream cheese mixture in dollops on top of the layer of squash and spread out with a spoon.
  • Spread 1/3 of the leeks on top of the cream cheese.
  • Sprinkle 1/3 of the cranberries on top.
  • Spread another layer of butternut squash rounds on top and repeat with the cream cheese, leeks and cranberries twice more so there are 3 full layers in the baking dish.
  • Drizzle the top with the remaining 1/2 tablespoon of olive oil and season with salt and pepper.
  • Cover with foil and bake for 45 minutes.
  • Remove the gratin from the oven, mix the breadcrumbs and mozzarella shreds together in a small bowl and sprinkle on top of the gratin.
  • Return to the oven and broil for 2-3 minutes until the breadcrumbs start to brown and the cheese melts.
  • Remove from oven, let sit for 5 minutes to set before serving.


Serving: 1SERVINGCalories: 244kcalCarbohydrates: 16gProtein: 9gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 37mgSodium: 350mgFiber: 3gSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American

*This post is sponsored by GO Veggie! and KitchenPLAY, all opinions and content are my own.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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