Tahini Squash Crumble – Vegan and gluten-free casserole, ideal for fall
Squashes are my favorite fall season produce. I love everything about them: their taste, their texture and their look! Fall is also a good season to eat comforting homemade foods such as casseroles or stews. I am more than excited to be able to find seasonal and fresh squash at my local Whole Foods Market. Need some idea for Thankgiving? Shop Whole Foods Market Holiday Table! They have delicious sides available but also desserts and lots of plant-based option.
This recipe is a combination of everything I like, meaning some oriental flavors from the tahini, asian touch from the miso and some dense starchy flesh from the squash.
Peeling the squashes is optional. I like to keep the skin on as I think it holds the flesh together and also because the skin provides lots of nutrients such as fiber and protein. However it’s optional if you’re not a fan of squash skin. In this tahini squash crumble, I also used kabocha, butternut squash and honey butternut squash varieties but feel free to add other squash you like or just stick with one.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with
- 2 lb squash, cubed with or without skin
- ½ cup tahini paste
- 1 tbsp miso paste
- 3 tbsp cinnamon
- 2 tbsp salt
- 2 tbsp pepper
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tsp nut meg
- 1½ cup oats
- ½ cup nutritional yeast
- 3 tbsp avocado oil
- Preheat oven at 425F.
- Mix miso and tahini until having a homogeneous paste.
- Add cinnamon, salt, pepper, garlic, onion and nut meg + 1 cup of water.
- Mix the squash cubed until having it entirely coated.
- Add to an oven proof pan.
- In the meantime, blend the oats and the nutrtionnal yeast. Mix the oil until having small crumbs.
- Sprinkle on top of the squash.
- Bake for 45min to 1 hour until squash is well done.