So a rotten cold hits me and my husband at the end of summer and I have been off of this blog/program for more than 10 days now! And I don’t even know whether my family and friends have been following Meatless Mondays, the Extended Version, or not. Finally, I am right in my head and able to share the latest recipe using the abundantly available yellow crookneck squash from our CSA. Squash casserole was such a staple at our school cafeteria and so satisfying too. There was no mystery meat, bone shards, fat globs, whatever. If anything, it was the closest thing to vegetables that they served us and I relished it. Like the Seven Layer Salad, there is a way to make this more like the original using vegan substitutes. Instead, I wanted to make something “clean-eating style”. Casseroles are not as popular anymore because no one has time to make them, not because they don’t taste good. This dish you can cut down the cooking time by starting it over the stove top and finishing it in the oven. It is not the most beautiful dish that I have ever cooked but it does taste good and it is clean eating!
4 cups yellow squash, diced 1″ thick
1 medium onion, half chopped 1/2″ pieces, other half thinly sliced rings
1 ounces cooked potatoes (with skin)
1/2 cup non-dairy milk
1 tablespoon nutritional yeast
2 tablespoons flaxseed meal
1/4 cup sunflower seeds, toasted (reserve 1 tbsp)
1 tsp onion powder
1 tsp salt
1 tablespoon pepper
2 tablespoons sunflower oil, separated
1. Preheat oven to 425 F.
2. Saute squash and onions in half of sunflower oil then set aside.
3. To make the sauce, in a food processor combine cooked potato, non-dairy milk, nutritional yeast, flaxseed meal, toasted sunflower seeds, onion powder, salt and pepper. Pulse ingredients until smooth.
4. Add remaining oil in pan and saute onion slices until golden brown. Season with salt and pepper to taste.
5. In a medium mixing bowl combine the sauteed squash and onions and sauce. Pour mixture into shallow casserole dish.
6. Top mixture with sauteed onions and sprinkle with more nutritional yeast. Top with reserved sunflower seeds, if desired.
7. Bake on top rack for 15 – 20 minutes. Let cool for 10 minutes and it is ready to serve.