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
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
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.