Full amounts are listed in the recipe card below.)įirst things first, the prep work. Nutritional Yeast: Optional, but I love nooch.Italian Seasoning: I buy this premixed but simply, but it’s basically equal amounts of oregano, basil, and parsley.Use ¾ cup of whole wheat bread crumbs for a sub if needed. I’ve attached a link for purchase, but these can be found in almost every local grocery store. WASA Crispbread: I love these because they are oil-free.One of my favorite parts of this dish is the crust. Spices: Garlic powder, onion powder, and a little salt.Nutritional Yeast: Great for the cheesy flavor and B-vitamins.Raw Cashews: Adds a creaminess when combined with the tofu.Mori-Nu Silken Tofu: Firm or Extra Firm works best for this.Onion: You could leave it out, but I love onion in everything.4-6 Yellow Squash: Usually comes to about 10 cups when sliced.And, it’s something the entire family will love. Sprinkled on top, the Parmesan adds a nutty flavor that’s enhanced during baking when it becomes brown and crispy.This Vegan Squash Casserole is simple and made with all-natural ingredients. Parmesan cheese is like a seasoning, meaning that a little bit goes a long way.Feta cheese is the briny, tangy cheese that balances all of the sweet flavors of the squash.Choose cranberries that have been sweetened with apple juice for less added sugar. They’re a welcome pop of sweetness that pairs so well with the light sweetness of the squash. Dried cranberries add a sweet-tart balance of flavor to the overall recipe.Once cooked, the quinoa is light and fluffy, adding a heartiness to the casserole. Quinoa is a seed packed full of nutrients and protein.For a great source of protein, opt for a good-quality sausage. It has spices and herbs worked directly into the meat, so how could it not be super flavorful? Choose a spicy or sweet sausage that fits your personal preference. Ground sausage is a terrific way to add a lot of flavor without much work.Once sliced and roasted, the sweet, nutty flavor of the squash is exemplified. Acorn squash has tough skin, but when roasted, the skin becomes deliciously tender.Pops of flavor from dried cranberries and feta finish this casserole as a perfect Thanksgiving side dish or weeknight meal.Įverything you’ll need to make this recipe. Ground sausage is easily left out to make this vegetarian or added in for more flavor and protein. Quinoa is a seed filled with protein, the quinoa also has a nutty sweetness that works well with squash. Instead of starchy rice, this recipe utilizes quinoa. This recipe deconstructs what I would fill acorn squash with, and instead of piling the ingredients in each squash, they are mixed into a casserole. The squash is a great carrier of hearty ingredients. Acorn squash gains a slightly sweet, nutty flavor when roasted. Acorn squash tends to be large and, even when halved, does not work as a single serving. Stuffed acorn squash has always been a food I think makes more sense as a casserole. It’s perfect for any fall day and special enough for the Thanksgiving table! This is the perfect side dish for Thanksgiving! A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds.
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