Fall Harvest Butternut Squash Casserole
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This Fall Harvest Butternut Squash Casserole is the perfect cozy fall meal, or can be served as a side at your vegan-friendly holiday table! Packed with delicious roasted veggies & tons of flavor.
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You will need:
-Garlic
-Shallots
-Veggie broth
-Sage
-Thyme
-Paprika
-Salt & pepper
-Butternut squash
-Brussels sprouts
-Dried cranberries
-Uncooked farro
-Cannelllini beans
-Slivered almonds
-Dinosaur kale
-Lemon juice
-Vegan parmesan (optional)
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Step 1: Preheat oven to 375
Step 2: Sauté your garlic and shallots on the stove top.
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Step 3:
Add veggie broth, herbs, salt, and pepper to the pot. Bring to a boil.
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Step 4: Add butternut squash, Brussels sprouts, dried cranberries, farro, and beans to a casserole dish.
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Step 5:
Pour your veggie broth mixture on top of the casserole. Mix gently.
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Step 6: Sprinkle almonds on top. Cover with foil and bake for 55 minutes.
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Step 7:
Remove from the oven and add kale and lemon juice. Gently mix. Sprinkle on optional vegan parmesan.
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Step 8: Bake another 5-10 minutes, or until parmesan is slightly melted. Remove from oven, let cool, and serve!
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