BOSTON MARKET'S SQUASH CASSEROLE RECIPE - (4.2/5)

Boston Market's Squash Casserole Recipe - (4.2/5) image

Provided by raklisa2020

Number Of Ingredients 8

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4 cups zucchini, chopped
4 cups yellow squash, chopped
1 large onion, chopped
1 1/2 sticks Earth Balance or other vegan butter
salt, black pepper, sage, thyme, and parsley to taste
1 package cheddar Daiya or other vegan shredded cheese
1 better than bouillon no chicken vegan bouillon cube
1 loaf of freshly baked vegan cornbread

Steps:

Preheat the oven to 375°F. In a large pot add chopped zucchini and yellow squash, cover with water, and cook until squash is tender. In another pan melt the Earth Balance. Saute onions in the Earth Balance until tender. Add 1 cube better than bouillon, thyme, salt, black pepper, and parsley to taste. Drain squash. Reserve 1 cup of the squash cooking water, save for later. And add the squash to the onion mixture. Combine well. Add 1 package of cheddar Daiya, mixing well. Crumble cornbread into the mixture and add the 1 cup of reserved water, make sure everything is well-combined. Add mixture to a lightly greased casserole dish, cover and bake at 375°F for about an hour or until browned and bubbly. Let cool for 10 to 15 minutes, then serve.