This baked casserole dish may LOOK cheesy, but it’s a hearty comfort dish without all of the saturated-fat laden (not to mention cruel, antibiotic-filled, growth hormone-injected) dairy!
It works well with a rice base, or with small potatoes as pictured. It’s an easy prep, especially since I used a squash with edible skin. I did go over the acorn squash with a peeler on the high parts, as a visual effect, but left much of the skin intact. That step is completely optional. No need to peel and cook first. The squash is one of the contributors to the ‘cheesy’ appearance and texture.
Beginning with a small acorn squash (washed and thinly sliced), I began layering the vegetables, drizzling each layer with a tiny touch of olive oil, so as to keep from sticking.
The ‘secret ingredient’ here is the creamed corn. See recipe below! It was so easy to make this one-pan meal!
- 1 small acorn squash , washed and thinly sliced
- 6-12 small potatoes, any color, washed and unpeeled
- 1/2 cup of carrots, diced or whole 'baby' carrots
- 1 cup of broccoli florets
- 1 cup of cauliflower florets
- 1 large onion (white used here, yellow makes a great substitute!) thinly sliced
- 1 can of creamed corn
- 1/2 can of water
- 1 TB hemp seeds
- 4 TB olive oil
- salt and pepper to taste (I used about 1 TB each!) use salt according to your own health requirements
- Heat oven to 450 degrees F
- Layer all vegetables in a casserole dish
- Coat with one half of the olive oil
- Pour one can of creamed corn, hemp seeds, and a half can of water over vegetables
- Drizzle with remaining olive oil
- Stir gently until corn and liquids appear evenly distributed and are coating vegetables
- Sprinkle with half of the salt and pepper and bake at 450 degrees F for one hour
- Remove carefully and allow to cool slightly before serving
- Top with additional salt and pepper to taste, if necessary
After an hour in the oven at 450 degrees F. This goodness appeared!