ALMetro360

Healthy Holiday Sides R ECIPES AND P HOTOGRAPHS BY D I A NNA P AULK 16 AL/ Metro 360 www.almetro360.com THE DISH.............................................................................................................................................. S QUASH C ASSEROLE If you grew up in a Southern church you have good and bad memories of church potluck dinners and tables full of casseroles. One of my best memories came early in my married life when I tastedMrs. Winnie Mae DeShields’s Squash Casse- role. I begged her for the recipe and she gladly shared. It was also published in a cookbook our church put together. I’ve made the casserole year after year — it’s our favorite way to enjoy summer squash — and I always remember Mrs. Winnie Mae when I do. When I became a veggan I learned to adapt it and honestly can’t tell the difference between this version and the original. INGREDIENTS • 3 cups cooked squash • 1 small onion, chopped • 2 eggs from a humane source, beaten well • 1 teaspoon salt • 1/2 cup SoDelicious Dairy Free Cheddar Flavored Shreds • 1 stick Earth Balance Vegan Buttery Sticks • 1 cup Late July Classic Crackers, crushed DIRECTIONS • Preheat the oven to 400 degrees. • Roughly chop and cook the squash in boiling water until tender. Drain. • Add all the ingredients except the cracker crumbs, and mix well. • Lightly spray a casserole dish with cooking spray. Pour in the squash mixture. • Bake for 15-20 minutes, until the casserole is bubbly and starting to turn brown around the edges. • Carefully remove from the oven and top with the cracker crumbs. Return to the oven for about 10 minutes, until the cracker crumbs are a golden brown. NOTES • After you’ve made this the first time you may want to adjust the amount of onion and salt. I’ve adjusted both down from the original recipe.