Recipe Squash Casserole with Toasty Sprouted Breadcrumbs
December 08, 2016
When it comes to dinner goals, our Squash Casserole with Toasty Sprouted Breadcrumbs is a winner. Chock full of vitamin A, potassium and fibre, golden butternut squash stars in this sumptuous side dish. Cubed, roasted and blended with roasted onion, flax egg, non-dairy milk, and garlic, our silky squash casserole has an irresistible savoury creaminess. Then, we’ve created a symphony of textural contrasts by topping with crunchy sprouted breadcrumbs and shredded vegan cheese.
This brightly coloured dish is filling enough to be a standalone side, yet light enough that when it beckons you to go back for seconds, you can indulge, guilt-free.
Ingredients
- ½ Tbsp ground flaxseed
- 1 Tbsp water
- 1 Tbsp olive oil
- 1 ½ pounds butternut squash (about 5 cups), cubed
- 1 small onion , diced large
- 1 Tbsp non-dairy buttery spread
- ⅓ cup non-dairy milk, unsweetened
- 1 tsp granulated garlic
- 1 tsp salt
- 1 tsp pepper
- 1 ½ cups breadcrumbs (we used our simple recipe for sprouted breadcrumbs with our sprouted whole grain hamburger buns), divided
- 1 ½ cups vegan cheese (we used Daiya cheddar-style shreds), divided
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Instructions
- Preheat oven to 425℉.
- While your oven is heating, mix ground flax and water and let stand until thickened.
- Toss squash and onions in olive oil and spread out evenly on roasting pan. Bake until tender (about 20 minutes). Remove from oven and turn the temperature down to 375℉.
- Let roasted vegetables cool to lukewarm, then transfer to a food processor. Add remaining ingredients, reserving half the breadcrumbs and cheese, and process to desired consistency.
- Grease a medium casserole dish with buttery spread, then transfer squash mixture to dish. Cover with remaining breadcrumbs and cheese and place in oven.
- Bake squash casserole until cheese bubbles and turns golden around edges (about 20 minutes). Serve and enjoy!
Try these handy tips!
- Make this dish ahead of time! Store in the fridge for up to 4 days, or freeze in an airtight container for up to 1 month.- Up the presentation by garnishing with freshly chopped parsley once the dish comes out of the oven.
