Kabocha Casserole

I knew I had to recreate Susan’s pumpkin + black bean casserole the moment I saw it. Using thinly-cut layers of squash in place of noodles to create a casserole?  Brilliant!

I had half a kabocha squash hanging out in my fridge from the farmer’s market, so although kabocha is much richer than your typical pumpkin, I figured I could use it to make a version of this dish that suited my family’s needs.  I also upped the protein content by using some sustainable chicken breast, but you could easily keep this recipe vegan by omitting it.

The recipe did not disappoint, and it’s a good thing, because Ben and I will be eating left overs for the next few days!  

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Kabocha Casserole

[ingredients]

~1 lb. kabocha squash/pumpkin [about 1/2 a kabocha or 1/2 a small pumpkin]

[filling]

  • 1 medium onion – finely chopped
  • 1 small bell pepper – finely chopped
  • 3 cloves garlic – minced
  • 1 1/2 c cooked black beans [or one can] – rinsed + drained
  • 1 15oz. can tomatoes [diced/halved] – liquid reserved
  • 1/2 c corn – fresh or frozen + thawed
  • ~ 12 oz. chicken breast – cooked + shredded [I boiled mine beforehand]
  • 1 1/2 tsp cumin
  • 1 1/2 tsp chili powder

[topping]

  • 3/4 c milk [dairy or non-dairy] – I used almond milk
  • 1/2 c nutritional yeast
  • 3 Tbsp cornstarch
  • 1 Tbsp dijon mustard
  • 1 tsp paprika
  • 1 Tbsp tahini

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Combine all filling ingredients and set aside. 

Cut your squash into thin [~1/4’’] slices and set aside.

Preheat oven to 425 degrees and coat a casserole dish with olive oil. 

Layer your casserole [from the bottom up]:

  • 1/3 of the pumpkin slices
  • 1/2 the chicken + bean mixture
  • 1/3 of the pumpkin slices
  • 1/2 the chicken + bean mixture
  • 1/3 of the pumpkin slices

Blend together the topping ingredients and pour it over the top layer or pumpkins, being sure to evenly coat the casserole. 

Cover with foil and bake for 30 minutes.

Remove the foil and continue to bake for another 20 minutes, or until the top is brown and the pumpkin is tender. 

Enjoy!  Makes 12 servings. 

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Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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