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Dairy-Free Cheesy Butternut Squash No Yolks® Casserole

5 from 1 reviews

Ingredients

Scale

1 bag of No Yolks Extra Broad

2 heaping cups of cubed butternut squash (about 1.4 lbs)

2 cups unsweetened cashew or almond milk

1/2 cup low-sodium vegetable broth

1/2 cup vegan cheddar cheese (Parmela Creamery is my pick!)

Salt and pepper, to taste

1/41/2 cup vegan parmesan (a bread crumb substitute!)

Instructions

Preheat oven to 400 degrees. Bring water to a boil in a large pot. Add No Yolks® Extra Broad and cook according to directions (I always do a little less time for al dente texture!). Drain and set aside.
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Place squash in a microwave safe bowl and microwave on high for about 6-8 minutes to soften. Then, in a large saucepan, combine squash, milk, broth, and salt and pepper. Simmer over medium until squash is soft. Remove from heat.
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When squash mixture is cooled slightly, place mixture in a high speed blender and blend until smooth. Return to sauce pan and stir in drained No Yolks and cheese. Season with more salt and pepper. Stir until evenly combined.
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Transfer No Yolks and sauce mixture to a cast iron skillet (spray with cooking spray beforehand) or a baking dish and sprinkle with vegan parm. Bake for 20 minutes. Serve immediately.
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