Vegetarian Casserole Featuring Our Beloved Butternut Squash

I have to give my husband the credit for the following recipe.  He came up with the great idea of using the nut crust for the casserole dish.  I decided to make some casserole for him to eat while I am out of town.  This way I am comforted by the fact that he still can have vegetable filled dinners while I am traveling for work.

It was definitely an experiment because I looked through several recipes I found on the Whole Foods website and decided to combine the few things I like together into one recipe.  Give it a try and I hope you will like it too.  I look forward to your feedback.

Squash, Beans, and More

Ingredients:

1-1/2 cup low sodium beans, drained [I used garbanzo beans]

2 tbsp olive oil

1 frozen bags of mixed vegetables

2-1/2 cups low sodium vegetable broth or water

1/8 tsp black pepper

½ cup dry “nut crust” [see the nut crusted meatless chicken tender for the dry ingredient]

1/3 cup nonfat Greek yogurt, plain

1/2 cup leafy green vegetables, chopped [I used bean sprout leaves...something I had in the fridge]

1 cup butternut squash, cubed

½ cup tomato paste (optional)

1 tsp dry parsley

1 tsp dry oregano

1 tsp Italian seasoning

1 tsp dry basil

2 tsp sea salt

Directions:

1. Preheat oven to 450 degrees F
2. Heat up the olive oil and low sodium vegetable broth in a large saute pan on medium-high heat
3. Stir in the butternut squash and frozen vegetables, cook fir approximately 10 minutes or until the butternut squash is becoming tender
4. Stir in tomato paste, parsley, oregano, Italian seasoning, basil, black pepper and sea salt
5. Stir in the leafy green vegetables and beans
6. Pour the mixture into a baking dish
7. Line a sheet pan with foil and place the baking dish on the sheet pan to prevent drippings
8. Bake for approximately 25-30 minutes or until the butternut squash looks tender [you can take out a piece and see if you can poke a fork through]
9. While the vegetable mixture is baking, mix the dry "nut crust" ingredients with the nonfat plain Greek yogurt.
10. Lower the oven temperature to 400 degrees F  
11. Pull out the baking dish and cover the vegetable mixture in the baking dish with the nut crust and yogurt mix
12. Bake for another 20-25 minutes or until the nut crust is golden brown and crisp