Sweet Potato & Butternut Squash Au Gratin

I have a long list of things I love about Jim.  But the fact that he’s such an amazing cook makes the Top 5 for sure.  Even though cooking is one of my favorite things to do, after a stressful day at work, followed by errands or yoga and not getting home til 9, I am BEYOND happy when he offers to make a meal.  And even though all of his recipes have been delicious, this one may be his best yet!

2 sweet potatoes, sliced into rounds (a little less than 1/2 an inch thick)

1 butternut squash, peeled and sliced into rounds (1/2 inch thick)

2 cups shredded Daiya cheese

1 1/2 cups coconut milk

3 cloves garlic, minced

1 tbsp cornstarch

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp dry mustard

Coconut oil for coating

• Preheat oven to 400 degrees
• Whisk cornstarch into coconut milk and let dissolve
• In a small saucepan, bring coconut milk and garlic to a boil then let simmer for 10 minutes, stirring occasionally
• Layer sweet potato slices on the bottom of a greased (use the coconut oil) 13X9 inch baking pan or casserole dish
• Cover with a layer of cheese, and sprinkle salt, dry mustard and pepper over the cheese, distributing evenly
• Then layer the butternut squash over it and top with remaining cup of cheese
• Pour coconut milk evenly over the casserole
• Cover with foil and bake at 400 degrees for 30 minutes
• Remove foil and bake for an additional 20 minutes, until the top begins to brown