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Squash portobello casserole

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  • 5 cups butternut squash, sliced or cubed
  • 2 cups portobello mushrooms, sliced or cubed
  • 2 cups fresh or canned tomatoes, pureed
  • 2 med onion, diced
  • 2 stalks celery, diced
  • 1 sweet bell peppers (optional) diced
  • 2 large cloves garlic, minced or grated
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 Tb of each dried herb: basil, oregano, parsley and/or rosemary, use more if using fresh herbs
  • 2 cups shredded cheese for topping (anything goes; gouda, mozzarella, white cheddar etc.) or *cheese alternative


  1. Thinly slice or chop squash (if chopped, you may want to pre-steam the squash before adding to baking dish) and cover the bottom of a greased 9×13 glass or cast iron casserole dish.
  2. Saute the remaining ingredients (except for cheese) in oil for 5 minutes on medium heat. Pour saute over the squash and then spread the tomato sauce on top.
  3. Bake in oven, preheated to 350F, for 50 minutes (less if your squash is pre-steamed).
  4. Remove casserole dish and add cheese for the final 15 minutes of cooking time.
    Note: This dish goes well with potatoes, millet or any other whole grain to soak up the sauce.

*Cheese alternative: Grind 1/2 cup of brazil nuts, cashews or sunflower seeds with 1/2tsp of sea salt and 1 tsp of nutritional yeast (optional) and sprinkle on top like parmesan.

Number of servings (yield): 8