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Topics: cheese, dairy, food, holidays, lowfat, photographs, vegan, vegan recipe, vegetarian

Vegan Recipe: Harvest Casserole (a.k.a. New Butternut Squash Casserole)

I love butternut squash. It tastes even better with pasta and vegan cheddar and pecans. Yum! I posted a delicious Butternut Squash Recipe last year (click to see). I recently updated my recipe to be slightly different (both are quite delicious).  Either would be a wonderful addition to any of your upcoming holiday meals or the perfect complete and hearty meal for an autumn or winter evening (although we had some for breakfast).  :)

Lisa’s Harvest Casserole:

  • 1-2 packages worth of an assorted mix of vegetable noodles
  • 1 large butternut squash
  • 3-4 potatoes
  • 1.5 cups pecan halves
  • 1 package Vegan Gourmet cheddar
  • 1 package Vegan Gourmet mozzarella

Wash and bake squash on cooking sheet for ~45-60 minutes at 375F. Allow to cook, peel, and cut into chunks. Bake potatoes at the same time, chop into chunks. Cook pasta for 7 minutes (no more). Cut cheeses into chunks. Mix all ingredients into a casserole dish. Bake at 375F for 30-45 minutes, or until slightly browned. Wow this is good!

I really like flexible recipes, that way you can make the foods with whatever quantities you happen to have on hand.  I had a little extra cheese mixture from a recent batch of vegan macaroni and cheese. I added it to part of this recipe. It was great!

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