Make this recipe as-is for a hearty side, or double the recipe and enjoy it as a main meal. There’s no hiding it, squash is the star of the show here and for good reason! It makes a delicious casserole combined with other vegetables, cashew cheese, and fresh herbs. Enjoy it with summer squash during the spring and summer and butternut squash during the fall and winter. Either way, the squash is lending a hearty dose of vitamin C, phytonutrients, and fiber towards your health!
2organic squash (yellow or green, thinly sliced [3–4 cups] or 1 butternut squash, cut into small cubes)
¼tspsalt (for veggies, optional)
¼cupflax meal (or flax seeds, ground)
¼cupnutritional yeast
½tspgarlic powder
¼tspsalt (optional)
¼tspground black pepper (optional)
¼tspsmoked paprika (optional)
2tbspparsley (chopped, optional)
Directions
1
Preheat the oven to 350 degrees F.
2
Make the Cashew Mozzarella Cheese.
3
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.
4
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.
5
In the meantime, in a small bowl mix together the flax meal, nutritional yeast, garlic powder, salt, and pepper, if using.
6
Once the squash mixture is finished cooking on the stovetop, transfer it to a large bowl.
7
Add the cashew mozzarella and flax/nutritional yeast mixture and mix well until the squash is coated with the cheesy mixture.
8
Line an 8x8 square baking dish with parchment paper. Spoon in the squash mixture so it evenly fills the dish.
9
Bake for 20 minutes.
10
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.
2organic squash (yellow or green, thinly sliced [3–4 cups] or 1 butternut squash, cut into small cubes)
¼tspsalt (for veggies, optional)
¼cupflax meal (or flax seeds, ground)
¼cupnutritional yeast
½tspgarlic powder
¼tspsalt (optional)
¼tspground black pepper (optional)
¼tspsmoked paprika (optional)
2tbspparsley (chopped, optional)
Directions
1
Preheat the oven to 350 degrees F.
2
Make the Cashew Mozzarella Cheese.
3
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.
4
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.
5
In the meantime, in a small bowl mix together the flax meal, nutritional yeast, garlic powder, salt, and pepper, if using.
6
Once the squash mixture is finished cooking on the stovetop, transfer it to a large bowl.
7
Add the cashew mozzarella and flax/nutritional yeast mixture and mix well until the squash is coated with the cheesy mixture.
8
Line an 8x8 square baking dish with parchment paper. Spoon in the squash mixture so it evenly fills the dish.
9
Bake for 20 minutes.
10
Top with a dash of smoked paprika and parsley, if desired.
