Squash Casserole with Walnut Apple Sauce

Happy Thanksgiving everyone!

This holiday allows me to share with family and friends my latest squash creations, because how do you not have squash at Thanksgiving??? Pretty sure it was on the first table at the first Thanksgiving ever 🙂

This recipe can be made ahead and then assembled and baked right before serving. I’ve gone with honey nut squash here and delicata. If you can’t find honey nut, butternut is a great substitute. I did not peel the delicata, but that is a personal preference thing. You can also use other squashes, but I chose these because I could cut half rings that were relatively the same size and these are two “sweet” squash that are really easy to find this time of year. If you are using acorn squash or another “earthier” tasting squash, you might want to add a touch of maple syrup to the mix before roasting as that will help to counteract some of the less than sweet taste. This too is personal preference.

The walnut sauce is super easy to make and the roasted garlic helps make it creamy so I don’t recommend using minced or whole garlic in its place. Plus, other forms of garlic are going to add a much stronger garlic taste to this dish. Just cut the top off of a head of garlic, drizzle it with a bit of oil, wrap it in some foil or put it in a covered dish and bake it at 350 for 30 minutes until it is soft when you gently squeeze it. Don’t over roast as it will get mushy; besides there is no need to overcook it. There is absolutely no benefit to it.

I decided to take it next level and top it with tofu bacon (hello added protein!). This can also be made a day or two ahead and kept in the fridge. It’s so easy and delicious that you’ll want to make a double batch to eat it by itself. It’s just firm tofu that I process to look like large crumbs tossed with some olive oil, salt and liquid smoke. What could be easier?

Hope everyone has a delicious holiday!

Ingredients:

1 delicata squash, cut in half lengthwise, seeds removed, no need to peel this kind of squash, just wash it well first
2 honey nut squash, peeled, cut in half lengthwise, seeds removed
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon rosemary
1 Tablespoon olive oil
1 cup walnut pieces (unsalted)
2 cloves roasted garlic
1/4 cup nutritional yeast
1 cup apple cider (NOT apple cider vinegar)
salt and pepper
about 1/4 cup pomegranate seeds
about 1/2 cup tofu “bacon”

Directions:

Cut delicata and honey nut squash into 1/2″ slices (after seeding). Toss with the sage, salt, rosemary and 1 Tablespoon olive oil. Place on a baking sheet and roast for approximately 20 minute at 400 or till tender. Remove from oven and allow to cool slightly.
Meanwhile, soak the walnuts in hot water for about 30 minutes to soften a bit. Drain and put in a blender.
Add apple cider, nutritional yeast and garlic. Puree till smooth. Add a pinch of salt and pepper, adjusting to taste. You can add more cider if the mixture is too thick to pour, but do it 1 Tablespoon a a time as you want a creamy mixture and not one that is too runny.
Arrange the slices of squash alternating them in a casserole dish (You want them “standing up” with the cut side down and the rind side up) and pour the walnut sauce over. Cover the dish and gently reheat in a 350 oven for about 15-20 minutes or until heated through.
To serve: top with pomegranates seeds and “bacon”. These measurements are approximate as you can add more or less to taste.