Vegan Butternut Squash Casserole Food

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• You can skip this step if you have a high-powered blender. If not, soak your cashews in water for 2 hours before using them, or boil them in a small saucepan for about 10 minutes.
• Preheat the oven to 400°F (205°C). Spray a casserole dish (approximately 13" x 9" or 12" x 10") with oil. Line a large baking sheet with parchment paper.
• Cut the skin off of the butternut squash and cut into 1" cubes. In a large mixing bowl, toss the cubes with the minced garlic, chopped parsley, 1 tbsp. olive oil, 1 tsp. salt and 1/2 tsp. pepper.
• Spread the butternut squash on the baking sheet, and bake for 35 minutes. When finished, reduce oven heat to 375°F (190°C).
• While the squash cooks, heat 1 1/2 tbsp. olive oil in a large skillet or saute pan over medium heat. Add the leeks, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook for about 10 minutes, until the leeks are tender.
• Blend cashews with 2/3 cup water until creamy (about 2-4 minutes), then blend in nutritional yeast.
• In a small bowl, mix ground flax with 1/4 cup water and set aside for 5 minutes, until thickened. Then mix into the cashew cream sauce. Mix bread crumbs into the cashew sauce.
• Spread the butternut squash in the casserole dish, and then add the leeks. Top with the cashew sauce mix. Fold over slightly to distribute ingredients.
• Bake the casserole at 375°F (190°C) for 15 minutes.
• After the casserole has baked 15 minutes, remove from the oven and mix in the kale and cold cashew cheese. Use a fork or spoon to break the cheese into crumbly pieces. Top with pecans and bake for 10 minutes more.

HEALTHY BUTTERNUT SQUASH CASSEROLE WITH SWEET POTATOES AND RICE (VEGAN)

Steps:

• Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350. Lightly oil 9" x 13" baking dish.
• Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
• Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
• Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
• Combine squash mixture, macaroni, and walnuts.
• Transfer to greased baking dish and top with bread crumbs.
• Bake until golden brown, about 30 minutes.

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Steps:

• Turn a slow cooker on High.
• Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
• Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

BOLES FAMILY BUTTERNUT SQUASH CASSEROLE

Steps:

• Peel squash, just like peeling a potato Boil squash until tender (like making mashed potatoes) Scoop out flesh, discard any seeds Mash squash Cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon Measure out 2 C mashed/cooked squash and add to the above mixture Stir very will until thoroughly mixed.
• Pour into 11 x 7 baking pan Bake on med-hi heat (350) for 45 minutes While the squash is baking, begin prep for topping.
• Finely chop corn flakes until you have a full 1/2 cup Mix all ingredients (it will get sticky!) well Evenly distribute topping over Casserole and bake an additional 10-15 minutes.
• Topping should be approx.
• 1/4- 1/3 inches thick.
• If not-- MAKE MORE!

VEGAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
• Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
• Sprinkle with chopped nuts and bake for 40 to 45 minutes.