This dish is a perfect blend of hearty vegetables and a creamy, rich cashew sauce that will leave you craving for more. It’s not just a treat to your taste buds but also a nutritious powerhouse. Whether you’re a vegan, or just someone looking to incorporate more plant-based meals into your diet, this recipe is a must-try!
Vegan Roasted Potatoes and Butternut Squash Casserole
The creamy cashew sauce adds a rich, savory flavor that complements the sweetness of the roasted vegetables. Plus, it's a great way to use up some of the fresh produce from your garden!
Ingredients
- Soak the cashews in water for 4-6 hours then drain.
- In a blender combine the soaked cashews, nutritional yeast, garlic, vegetable broth, salt, and pepper. Blend until smooth and creamy.
- Preheat your oven to 350°F 175°C.
- Slice the potatoes and butternut squash into thin pieces. Toss them in olive oil and spread them out on a baking sheet.
- Roast the vegetables in the preheated oven for about 30 minutes or until they are tender and slightly browned.
- While the vegetables are roasting sauté the onion until it is soft and translucent.
- In an oven-safe pan layer the sautéed onions, roasted potatoes, and butternut squash. Pour the cashew sauce over the top.
- Increase the oven temperature to 375°F 190°C and bake the casserole for about 35 minutes.
- For the last 2 minutes of baking switch the oven to broil to give the top of the casserole a golden color.
- Garnish with fresh parsley before serving. Enjoy your delicious Vegan Roasted Potatoes and Butternut Squash Casserole!
Instructions
- Soak the cashews in water for 4-6 hours, then drain.
- In a blender, combine the soaked cashews, nutritional yeast, garlic, vegetable broth, salt, and pepper. Blend until smooth and creamy.
- Preheat your oven to 350°F (175°C).
- Slice the potatoes and butternut squash into thin pieces. Toss them in olive oil and spread them out on a baking sheet.
- Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and slightly browned.
- While the vegetables are roasting, sauté the onion until it is soft and translucent.
- In an oven-safe pan, layer the sautéed onions, roasted potatoes, and butternut squash. Pour the cashew sauce over the top.
- Increase the oven temperature to 375°F (190°C) and bake the casserole for about 35 minutes.
- For the last 2 minutes of baking, switch the oven to broil to give the top of the casserole a golden color.
- Garnish with fresh parsley before serving. Enjoy your delicious Vegan Roasted Potatoes and Butternut Squash Casserole!
Video
Notes
1. Soaking the cashews is an important step as it softens them and makes your sauce creamier. If you’re short on time, you can soak them in hot water for an hour.
2. When roasting the vegetables, make sure they are spread out evenly on the baking sheet. Overlapping can cause them to steam instead of roast, preventing that delicious caramelization.
3. Feel free to customize this recipe with your favorite vegetables or herbs. Sweet potatoes, carrots, or parsnips would also work well, and herbs like rosemary or thyme can add an extra depth of flavor.
4. This dish is best served hot, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
5. Pair this casserole with a fresh salad or some crusty bread for a complete meal. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
