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Layered Roasted Sweet Potato, Pumpkin, Carrot & Spinach Gratin with Goat Cheese & Maple Walnut Drizzle

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A stunning vegetarian gratin featuring layers of roasted sweet potatoes, pumpkin, carrots, and spinach, topped with creamy goat cheese and a sweet maple walnut drizzle.

Ingredients

Scale
  • For the Vegetables:
  • 2 large sweet potatoes, peeled and sliced into 1/8-inch rounds
  • 1 small sugar pumpkin (or butternut squash neck), peeled and sliced into 1/8-inch rounds
  • 4 large carrots, peeled and sliced into long, thin planks
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • For the Spinach Layer:
  • 5 oz fresh spinach
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Pinch of nutmeg
  • For the Goat Cheese Layer:
  • 4 oz goat cheese, crumbled
  • 1/4 cup heavy cream
  • 1 tsp fresh thyme leaves
  • For the Maple Walnut Drizzle:
  • 1/4 cup pure maple syrup
  • 1/3 cup walnuts, toasted and roughly chopped

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Toss the sweet potato, pumpkin, and carrot slices with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on the baking sheets. Roast for 20-25 minutes, until tender and slightly caramelized. Remove and let cool slightly.
  3. While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and a pinch of nutmeg. Cook, stirring, until the spinach is wilted, about 2-3 minutes. Season with salt and pepper. Transfer to a bowl.
  4. In a small bowl, mix the crumbled goat cheese with the heavy cream and thyme leaves until it forms a spreadable consistency.
  5. Reduce oven temperature to 375°F (190°C). Lightly grease a 9×9 inch or similar baking dish.
  6. Assemble the gratin: Arrange a layer of roasted sweet potato slices on the bottom of the dish. Spread half of the spinach mixture over the potatoes. Add a layer of roasted pumpkin slices. Spread the goat cheese mixture over the pumpkin. Add a layer of roasted carrot planks. Top with the remaining spinach mixture.
  7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
  8. While the gratin bakes, prepare the drizzle: In a small saucepan, gently warm the maple syrup over low heat. Stir in the toasted walnuts.
  9. Let the gratin cool for 10 minutes after baking. Drizzle the maple walnut mixture over the top before serving.

Notes

You can prepare the roasted vegetables and spinach layer a day ahead. Assemble and bake just before serving. For a vegan version, substitute the goat cheese with a vegan cream cheese and use coconut cream instead of heavy cream.

Nutrition

Find it online: https://cheerychop.com/layered-roasted-sweet-potato-pumpkin-carrot-spinach-gratin/