Vegan red kuri squash and potato gratin with spices


Here’s a recipe of a red kuri squash and potato gratin with an oriental flavour. Easy, healthy and tasty!

You can accompany this gratin with lentils, white beans or cereal patties for a complete vegan meal.

This dish also goes well with white fish or poultry for a meaty meal.

Vegan red kuri squash and potato gratin with spices

Servings 4
Prep Time 20 minutes
Cook Time 40 minutes


  • 600 g potatoes
  • 600 g red kuri squash
  • 1 red onion
  • 15 cl vegetable cream rice or oats
  • ½ tsp nutmeg
  • ½ tsp cumin seed or ground
  • ½ tsp turmeric
  • 1 tsp zaatar optional
  • pepper
  • salt
  • breadcrumbs
  • olive oil


  • Wash the potatoes and the squash. You may or may not peel the potatoes.
  • Cut the vegetables into small cubes of 2/3 cm. Steam them for 20 to 25 minutes, stirring occasionally. The vegetables are ready when you can easily insert the tip of a knife.
  • In the meantime, coarsely chop the onion and fry it in a pan for 8-10 minutes over a low heat in a little olive oil.
  • Lightly oil the bottom of a casserole dish.
  • Once the vegetables are cooked, pour them into the casserole dish. Add the onion and pour the cream, spices, salt and pepper on top. Stir gently to mix the vegetables with the cream and spices.
  • Pour breadcrumbs on top to cover the vegetables. I personally like to add a tablespoon of sesame seeds and a tablespoon of hazelnut flour.
  • Bake for 15-20 minutes at 220°C. Leave to cool for a few moments before eating!


For a more “Alpine” and vegetarian version: you can replace the spices and the vegetable cream with fresh cream, nutmeg, pepper and cheese (e.g. grated comté).
Course: Main Course, Side Dish

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