Hello everyone! I write this post still full from eating this recipe for dinner. I was looking to use the squash I bought last weekend, and I had a vision of making something like Mac & Cheese, only using vegetables instead of pasta. This recipe was delicious for a Sunday night dinner, paired with some herb-infused quinoa.
1/3 cup cashews, soaked*
4 cups peeled and cubed squash, such as butternut or kabocha
2 cups brussels sprouts, bottoms removed and halved
1 small onion, sliced or diced
2 tbsp oil
1 can chickpeas, drained and rinsed
1/2 cup non-dairy milk (I used almond milk)
3-4 tbs nutritional yeast (or more)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp mustard powder
Juice of 1/2 lemon
2 cups bread crumbs** (if using a finely ground bread crumb, 1 cup may be enough. Mine were fresh, and as such there was more air in my measuring cup)
1 tbsp oil
salt and pepper to taste
*Tip: forgot to soak your cashews? Simply pour boiling water over top of them for a few minutes, drain, and you’re good to go.
**Tip: freeze the ends of your bread and throw them in a food processor when you have enough to make a bag of bread crumbs. I keep a bag ready to go in the freezer.
I started by preheating the oven to 400*F. I placed the raw squash, brussels sprouts and onion in an oven-safe casserole dish and tossed them with the 2 tbsp oil, and about 1 teaspoon of salt. This mixture baked uncovered in the oven for 40 minutes, and I occasionally stirred the vegetables so that the top didn’t burn.
While the vegetables were in the oven I used my blender to puree the soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, and salt and pepper to taste. This is a simple cashew sauce that can be played around with.
In a small bowl I mixed together the bread crumbs, 1 tbp oil, and some pepper.
When the squash was tender (a fork inserted easily), I removed the dish from the oven and stirred in the chickpeas and cashew sauce, and baked the casserole for another 10 minutes. I decided that I didn’t want to risk the chickpeas drying out over the 40 minute roasting period, so I added them later.
I spread the bread crumb mixture on the top of the vegetables and broiled the casserole at 500*F until the top was golden.
Another one-dish delight.