Company Squash Casserole

EARTH ANGEL VEGAN’S COMPANY SQUASH CASSEROLE was developed because I had a special house guest that is vegan, whole food plant based just like me! She brought with her some yellow squash fresh out of the garden and I needed to make something special with them. I also had a zucchini fresh out of my garden! The result was delicious and I served the squash casserole over mashed potatoes with a side of beets and beet greens drizzled with balsamic, corn on the cob and cucumber tomato onion salad. It was a feast!

Preheat oven to 375 degrees

1 medium onion chopped

4-5 cups chopped yellow and zucchini squash (medium dice)

1/2 cups raw cashews that have been soaked in warm water for at least 1 hour

2 tablespoons of Wildtree Absolutely Onion seasoning

1 1/2 cup plant milk

1 tablespoon cornstarch

1/2 half cup panko bread crumbs (oil free)

Place cubes of squash and onion in a sauce pan and add 3 cups of water. Bring to a boil and simmer for about 5 minutes. Drain squash and put it in a casserole dish.

In a blender add soaked drained cashews, onion seasoning, plant milk and corn starch and blend until smooth.

Pour the sauce over the squash in the casserole dish and stir to coat all of the squash. Top it all with the panko and bake uncovered for 30 minutes at 375.

Enjoy…

Serve as a side dish or serve over mashed potatoes for a complete meal!