Butternut Squash Casserole

by | Jun 12, 2018 | Entrees, Gluten Free, Recipes


2 medium size butternut squash

3 ½ cups warm water

½ tablespoon salt

1 ½ tablespoons onion powder

½ tablespoon garlic powder

2 cups raw cashews, (rinsed)

½ cup nutritional flake yeast


Blend water, salt, seasonings, cashews, and yeast flakes until very smooth.

Wash, peel, & slice squash in circles or slice in “half-circles” at 1/4″  thickness. Boil for at least 5 minutes.

Drain water and put the squash in baking pan.

Pour the blended mixture over the slices and bake at 350 degrees until golden brown and serve.


Butternut squash has a glycemic index ranking of 51.

A cup of cubed butternut squash also provides 582 mg of potassium and a good amount of vitamin C.

One cup of butternut squash is low is sugar but rich in fiber and very rich in the cancer-fighting carotenoids.

Two of its several carotenoids– zeaxanthin and lutein—protect the eyes.

Pin It on Pinterest