250 g/9 oz peeled weight, butternut squash, deseeded and cut into bite size cubes
2 small red onions, each cut into 8 segments
2 tsp light vegetable oil
Freshly ground black pepper, to taste
For the white sauce
250 ml/9 fl oz vegan milk
20 g/2/3 oz cornflour
1 tsp mustard powder
1 small onion
2 small bay leaves
4 tsp freshly grated vegan Parmesan or pecorino vegan cheese
120 g/4 ¼ oz baby spinach leaves
Preheat the oven to 200°C/400 °F/Gas mark 6 and warm an ovenproof serving dish.
Arrange the prepared squash and onion on a non-stick baking tray and coat with oil and plenty of black pepper. Bake for 20 minutes, turning once.
To make the sauce, put the milk in a small non-stick saucepan with the cornflour, mustard, onion and bay leaves whisk over a medium heat until thick. Remove from the heat, discard the onion and bay leaves and stir in the cheese. Set aside, stirring occasionally, to prevent a skin forming.
When squash is nearly cooked, put the spinach in a large saucepan with 1 tablespoon of water, stirring for 2-3 minutes or until just wilted.
You can continue cooking this dish in the hot oven, or preheat the grill to medium-high. Put half the squash mixture in the warmed ovenproof dish. And top with half the spinach. Repeat the layers, pour over the white sauce and sprinkle with breadcrumbs.
Either put under the Preheated grill until browned and bubbling, or transfer to the oven for 15-20 minutes.