Squash Casserole

Vegan Squash Casserole

I decided to try a squash casserole because I miss eating Boston Market’s cheesy version. This vegan sauce is easy to alter, and I’m sure you could use cashews in place of pine nuts as well. This recipe would make a great Thanksgiving side item!

Ingredients:

  • 1 tbsp olive oil
  • 2 medium yellow squashes, sliced in 1/2 inch thick rounds
  • 1 head broccoli, chopped
  • 1 medium yellow onion, diced
  • 1 cup fresh spinach, chopped
  • 1/2 cup pine nuts
  • 1/4 cup nooch (nutritional yeast)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground basil
  • 1/2 tsp black pepper
  • 1/3 cup non-dairy milk
  • 1 cup vegan breadcrumbs
  • optional: fresh basil to garnish

Instructions:
Preheat oven to 350. Heat 1 tbsp olive oil in large pan over medium heat. Add the onion, squash, and broccoli, and saute for 7 – 10 minutes while making the “cheese” sauce. In a food processor, combine pine nuts, nooch, soy milk, 2 tbsp olive oil, and spices. Grind until thoroughly combined. Taste the sauce because you may want to add more of a certain spice, or if it isn’t creamy enough, add more milk. Set aside. Once the onions are translucent, squash is softened, and broccoli is bright green, add spinach and saute another 2 or 3 minutes. Pour sauteed vegetables into a medium casserole dish, and stir in the “cheese” sauce. Top with breadcrumbs and bake 25 – 30 minutes or until breadcrumbs are toasted on top. Enjoy!

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