Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the Cashew Mozzarella Cheese.
Heat a large stovetop pan on medium-high then add the vegetable broth. Add the onions, squash, and tomatoes. stir in the salt, if using.
Cook on medium about 5–7 minutes or until the vegetables are tender. Butternut squash may take a bit longer. Add a bit of water if necessary to prevent sticking.
In the meantime, in a small bowl mix together the flax meal, nutritional yeast, garlic powder, salt, and pepper, if using.
Once the squash mixture is finished cooking on the stovetop, transfer it to a large bowl.
Add the cashew mozzarella and flax/nutritional yeast mixture and mix well until the squash is coated with the cheesy mixture.
Line an 8x8 square baking dish with parchment paper. Spoon in the squash mixture so it evenly fills the dish.
Bake for 20 minutes.
Top with a dash of smoked paprika and parsley, if desired.
Chef's Notes
Cashew Mozzarella Cheese
Recipe can be found here.
Substitutions
In place of yellow onion, use shallots or white onion.
If you’re unable to make your own cashew mozzarella, use your favorite cashew mozzarella brand from the grocery store.
Instead of cherry tomatoes, use other varieties of organic tomatoes, chopped.
Almond meal or whole-grain bread crumbs would work in place of flax meal.
Instead of parsley, try basil or chives.
Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the Cashew Mozzarella Cheese.
Heat a large stovetop pan on medium-high then add the vegetable broth. Add the onions, squash, and tomatoes. stir in the salt, if using.
Cook on medium about 5–7 minutes or until the vegetables are tender. Butternut squash may take a bit longer. Add a bit of water if necessary to prevent sticking.
In the meantime, in a small bowl mix together the flax meal, nutritional yeast, garlic powder, salt, and pepper, if using.
Once the squash mixture is finished cooking on the stovetop, transfer it to a large bowl.
Add the cashew mozzarella and flax/nutritional yeast mixture and mix well until the squash is coated with the cheesy mixture.
Line an 8x8 square baking dish with parchment paper. Spoon in the squash mixture so it evenly fills the dish.
Bake for 20 minutes.
Top with a dash of smoked paprika and parsley, if desired.
