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Squash Portobello Casserole Pieces

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This dish goes well with potatoes, millet, or any other whole grain.

Recipe courtesy of Conscious Catering, Scotch Village, Nova Scotia

Ingredients:

  • 5 cups butternut squash, sliced or cubed
  • 2 cups portobello mushrooms, sliced or cubed
  • 2 cups fresh or canned tomatoes, pureed
  • 2 medium onion, diced
  • 2 stalks celery, diced
  • 1 sweet bell pepper, diced (optional)
  • 2 large garlic cloves, minced or grated
  • 3 Tbsp olive oil
  • 1 Tbsp sea salt
  • 1 Tbsp each: basil, oregano, parsley and/or rosemary, double if using fresh herbs
  • 2 cups shredded cheese (gouda, mozzarella, white cheddar)

Directions:

  1. Heat oven to 350ºF.
  2. Thinly slice or chop squash. If chopping, steam before adding to baking dish.
  3. Use squash to cover bottom of greased 9×13 glass or cast-iron casserole dish.
  4. Over medium heat, sauté remaining ingredients (except cheese) in oil for 5 minutes.
  5. Pour sauté over squash and spread tomato pureé on top.
  6. Bake 50 minutes or until fork tender (10–15 minutes less if squash is steamed). 
  7. Add cheese for last 15 minutes.
  8. Cut into bite-sized pieces.

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