Step 1

Heat oven to 400 degrees F and lightly coat a 9 inch dish with cooking spray. (you can use a pie pan or square)

Step 2

Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange butternut slices alternately with your thinly sliced onion in bottom of baking dish.

Step 3

In large saute pan, melt butter and garlic. As it starts to melt, stir in your flour, salt, garlic powder, onion powder and miso.

Step 4

Gradually stir in your non - dairy milk, making sure to smooth out any flour lumps. Stir in your nutritional yeast. The mixture will be quite thick.

Step 5

Gently pour over your prepared squash and onion mixture.

Step 6

Prepare the topping. Melt your butter and garlic in a small microwave safe dish. Stir in remaining topping ingredients. Spread topping over squash gratin.

Step 7

Cover with foil. Bake covered for 30 minutes.

Step 8

Uncover and bake for 15 additional minutes. At this point, you will want to check the center of the dish with a fork, if it pierces easily, it is done! If it still seems a bit hard, continue to cook at 10 minute increments.