Easy Vegan Butternut Squash Gratin

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

1.5 tbsp extra virgin olive oil (divided)

1 medium onion (finely diced)

4 cloves garlic (minced)

2 pounds butternut squash (weighed after squash has been peeled and cubed. Cut your cubes fairly small- about ½ an inch. You can also slice your butternut squash really thin, about ⅛th of an inch.

1 tsp rosemary

½ tsp nutmeg

13.5 oz coconut milk (full-fat, out of a can)

¾ cup breadcrumbs

2 tbsp parsley

½ cup vegan mozzarella (optional)

Salt and ground black pepper to taste

Directions at holycowvegan.net

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