TAHINI SQUASH CRUMBLE | Vegan | Gluten-Free
 
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Tahini Squash Crumble - Vegan and gluten-free casserole, ideal for fall
Author:
Recipe type: Main
Cuisine: Modern
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven at 425F.
  2. Mix miso and tahini until having a homogeneous paste.
  3. Add cinnamon, salt, pepper, garlic, onion and nut meg + 1 cup of water.
  4. Mix the squash cubed until having it entirely coated.
  5. Add to an oven proof pan.
  6. In the meantime, blend the oats and the nutrtionnal yeast. Mix the oil until having small crumbs.
  7. Sprinkle on top of the squash.
  8. Bake for 45min to 1 hour until squash is well done.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/11/tahini-squash-crumble/