Butternut Squash Casserole with Almond Parmesan

#GLUTENFREE + #SUGARFREE + #PALEO + #WHOLE30 + #VEGAN

The most addicting casserole you will ever eat! Great as a meal or as a side dish!

This recipe is adapted from one of my favorite vegan cookbooks #ohsheglows. I highly recommend it to anyone looking to eat a more vegan diet, it is a great starting point. The recipes are easy + taste delicious! This is one of my all time favorite ways to cook #butternutsquash! Trust me on this one, your going to want to try making this. This dish makes a lovely side dish for a special occasion, so if your needing a dish to bring to a party, this is it! Everyone will be super impressed + there isn't many ingredients in it!

If your in a time crunch just buy the squash pre-chopped to save yourself some time!

Feel free to add as many vegetables as you want to this as well! It's also a vegan dish, but adding a bit of #parmesan if your not vegan really adds such good flavor!

Butternut Squash Casserole with Almond Parmesan (serves 4)

Whats in it:

For the squash:

• 1 butternut squash, peeled + chopped

• 1 tbsp of olive oil

• 1 tsp of Himalayan salt

• 5 garlic cloves minced

• 1/2 cup fresh parsley or 4 tbsp of dried parsley

• 1/2 cup frozen peas

• 1 cup of kale, de stemmed + chopped

For the almond parmesan:

1/2 cup of almonds

2 tbsp of nutritional yeast (sub parmesan or add both)

1/8 himalayan salt

2 tsp of olive oil

How to cook it:

1. Preheat the oven to 400F + lightly oil a 2.5 to 3L casserole dish

2. Peel the squash, take out the seeds with a spoon, chop the squash into 1-inch chunks, + place in the casserole dish

3. Add the oil, garlic, parsley, + salt to the dish, + mix it all together with the squash

4. Cover the dish with a lid (or foil) + bake for 35-40 minutes, or until the squash it tender with a fork

5. While the squash is cooking, make the almond parmesan. In a food processor or blender, combine the almonds, nutritional yeast, salt, + oil. Pulse until chunky or chop the nuts by hand + mix everything together in a bowl

6. When the squash is fork-tender, remove it from the oven + reduce the heat to 350F. Add in the kale, peas, + almond parmesan mixture + mix it all together

7. Bake for 8-10 minutes, uncovered, until the kale + peas are cooked

8. If not vegan, sprinkle with parmesan once out of the oven

**Nutritional values may vary**

DID YOU TRY OUT THIS RECIPE AT YOUR HOME?

If you enjoyed this recipe like I do be sure to leave a comment/review below or share it on Instagram + tag @koachkarlee.