Recipe: Vegan Squash Casserole

Growing up, one of my fondest memories is my granny's squash casserole. Yet I don't really remember it. Does that make sense? Like, I know she used to make squash casserole often when my parents and I would visit for dinner. And I remember loving it. But I can't remember what was in it. I know it was cheesy and perhaps topped with crumbled Ritz crackers, but I couldn't recreate the recipe from memory if I tried. And sadly, Granny most likely wouldn't remember it either. She's forgotten most of her recipes.

But when I got summer squash in my CSA for the third week in a row, I knew I wanted to try something fun with it. I'd already made squash parm, black bean & squash burritos, and grilled squash (on the 4th of July). So I googled a recipe for squash casserole and found many, many variations.

I picked one with low-oil to veganize since I'm trying to stick to a low-oil eating plan at home (all rules are off when eating out or dining at other people's homes). I feel better with less oil, so I'm really trying to eat that way 90% of the time. The recipe I chose probably isn't just like Granny's. For one thing, it called for breadcrumbs instead of crackers, and since I used whole wheat crumbs, I feel better about that. Even though Ritz crackers are vegan (fun fact!).

I will say that this casserole is damn good though. I used Daiya mozzarella for the cheese, rather than cheddar, simply because that's what I had at home. But cheddar would be prettier in this! Maybe it's just me, but both Daiya cheddar and mozz taste pretty much the same.

Without further ado, here's a veganized version of Squash Casserole. Btw, you'll see there is a little Earth Balance in the cheesy roux (but just one tablespoon for the whole recipe!).

Vegan Squash Casserole

Adapted from Health.com

Yields 4 servings

2 pounds yellow squash, sliced

1/2 large onion, chopped

1 tablespoon Earth Balance

2 tablespoons all-purpose flour

1 cup almond milk

3/4 cup shredded vegan cheese (I used Daiya mozz)

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking spray

1/2 cup whole wheat breadcrumbs

Preheat oven to 350 degrees. 

Cook squash and onion in a small amount of boiling water for about 10 minutes or until vegetables are tender. Drain and set aside.

Melt Earth Balance in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.