Butternut Squash Gratin - gluten free, soy free, vegan

Directions

1. 1
   Preheat Oven to 350 degrees F
2. 2
   Spread some Earth Balance liberally into a 9 x 13 inch oven-proof baking dish.
3. 3
   Reserve the rest for layering the gratin.
4. 4
   Cut the peeled butternut squash in half, crosswise, where it just begins to round. Slice that section thinly with a mandoline, or in your food processor.
5. 5
   Cut the seeded section in half, lengthwise, and slice. Keep the seeded lengthwise slices separate, they will go on the bottom layers.
6. 6
   Use all of your round pretty slices for the final top layer.
7. 7
   Combine all the spices, xylitol, and kosher salt in a small bowl. Set aside.
8. 8
   Put a thick even layer of the squash bottom slices in the baking dish.
9. 9
   Add 2-3 cut teaspoons of Earth Balance across the squash.
10. 10
    Note: I did a two-slice layer of the slices for each layer.
11. 11
    Add a few cut up teaspoons of Earth Balance between layers.
12. 12
    Then a thick layer of the sliced onions.