Description
Tahini Squash Crumble – Vegan and gluten-free casserole, ideal for fall
Ingredients
Scale
- 2 lb squash, cubed with or without skin
- 1/2 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
- 1 1/2 cup oats
- 1/2 cup nutritional yeast
- 3 tbsp avocado oil
Instructions
- 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.