Butternut Squash & Potato Gratin


  • 150g butternut squash, thinly sliced
  • 150g sweet potato, thinly sliced
  • 75ml rice milk (not suitable for children under 5 years or pregnant women)
  • 60g Violife Creamy Spread
  • 1 large garlic clove, chopped
  • 5g fresh thyme
  • 1 1/2 tbsp vegetable oil
  • Nutmeg, salt, pepper

Optional: If you are taking Glytactin Build, you can add it to this recipe when you add the milk and Violife Creamy Spread.


  • Preheat oven to 180°C.
  • Heat oil in a saucepan, fry the garlic and pour in milk and Violife Creamy spread. Stir until smooth. Add more milk and cheese spread if needed.
  • Add the potato and squash slices to the cream, bring to the boil and season with thyme, grated nutmeg, salt and pepper.
  • Layer potato in a baking dish and pour the milk liquid on top.
  • Bake for 45-50 minutes. Garnish with thyme.

Nutritional Information:

  • Calories: 551 kcals
  • Phe: This recipe does not contain exchanges.

Nutritional information with Build 10:

  • Calories: 601 kcals
  • Phe: 10mg
  • Protein Equivalent (PE): 10g

Nutritional information with Build 20:

  • Calories: 651 kcals
  • Phe: 20mg
  • Protein Equivalent (PE): 20g

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