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Dairy Free Scalloped Acorn Squash

Creamy, decadent scalloped squash side dish in one pan! Dairy free version of recipe from the Fall issue of the Magnolia Journal.
Course Side Dish
Cuisine American
Keyword scalloped squash, dairy free scalloped potatoes, acorn squash recipe, dairy free side dish
Prep Time 20 minutes
Cook Time 55 minutes
Servings 8 servings


  • Dutch Oven


  • 3 tbsp Smart Balance margarine
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup chicken stock
  • 1 cup full fat coconut milk
  • ½ tsp grated fresh nutmeg
  • 2 acorn squash halved, seeded and cut into ½in slices
  • 1 ½ cups goat cheese mozarella finely shredded
  • 1 ½ cups Daiya provolone sliced
  • ½ cup fresh sage leaves chopped
  • Dash cinnamon
  • salt and pepper to taste


  • Preheat oven to 375°F.
  • In your Dutch oven, melt butter over medium.
  • Add onion and garlic, cook and stir until the onions start to sweat (3-4 minutes).
  • Stir in flour, cook and stir for 1 minute. Add chicken stock and stir or whisk for 3 minutes.
  • Stir in full fat coconut milk and nutmeg. Remove from heat and transfer to a bowl.
  • Layer half the squash, half the sauce, half the cheese and half the sage in the Dutch oven. Top with remaining squash, sauce, cheese and sage. Sprinkle with cinnamon, salt and pepper.
  • Bake, covered for 30 minutes. Uncover and bake 25-30 minutes more until squash is tender and sauce is golden brown. Sprinkle with additional pepper.