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.
Course Main Course, Side Dish
Diet Vegan, Vegetarian
Keyword Entertaining, Casserole
Season Fall, Winter
Author Silver Hills Bakery
1 ½poundsbutternut squash(about 5 cups), cubed
1smallonion, diced large
1Tbspnon-dairy buttery spread
⅓cupnon-dairy milk, unsweetened
1 ½cupsbreadcrumbs(we used our simple recipe for sprouted breadcrumbs with our sprouted whole grain hamburger buns), divided
1 ½cupsvegan cheese(we used Daiya cheddar-style shreds), divided
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!
- 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.
Squash Casserole with Toasty Sprouted Breadcrumbs https://silverhillsbakery.ca/squash-casserole-sprouted-bread-crumbs/ December 8, 2016