This one-pan, simple winter squash dump & bake is packed with your favorite fall/winter squashes and topped with a creamy plant-based sauce. This dish is like a warm hug and feels nice and cozy for those cold winter days. A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. The measurements in the recipe are very “loose” so adjust them according to your taste buds. If you like spicy foods, add in the hot sauce! If you need the creamy sauce to be sweeter, add maple syrup. We are all different and unique, so why would we all follow the same recipe?
I try to give multiple suggestions throughout the recipe as substitutes to use. For example, add in any type of squashes you enjoy. Some examples are butternut, acorn, sweet potatoes, brussel sprouts, pumpkin, or any other vegetables. If the creamy sauce isn’t your vibe, try some new flavors in that recipe! Mix and match what works for your taste palate, but be open to trying new combinations!
some notes…
The more organic, whole food diversities we can get in our diets the better! No need to panic if you don’t have every exact ingredient. Be resourceful with what you buy to lead a more sustainable lifestyle. Stop wasting food and buying more to “follow the recipe.” Just add what ya got! As always, be sure to compost any scraps and recycle any materials that you can. Let’s all work together to produce wholesome, nourishing foods for our bodies while also being stewards of the planet!
Getting creative in the kitchen has helped me find peace, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade, delicious winter squash dump-and-bake!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
Winter Squash Dump & Bake
Ingredients
For the Bake:
- 3-4 cups chopped winter squash or any hearty veggies you have Try: potatoes, brussels sprouts, beets, cauliflower, parsnips, carrots
- ½ red onion or yellow onion or a few shallots, diced
- 1 can white cannellini beans drained
- 1 cup pumpkin purée
- 1 cup brown rice uncooked
- 1-2 cups veggie stock (or water + 1–2 bouillon cubes)
- A few sprigs rosemary & thyme or ½ tsp dried of each
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp garlic powder
- salt & black pepper to taste
- 2 cups chopped kale to add at the end
Creamy Cashew Sauce:
- 1 cup cashews soaked for at least 2 hours or boiled for 10 mins
- 2 garlic cloves
- 1/2 lemon (juiced)
- 4 sprigs fresh thyme destemmed
- 4 sprigs fresh rosemary destemmed
- 1 tsp paprika
- 3 tbsp nutritional yeast
- A splash of water to blend
Instructions
- Preheat the oven to 400°F (200°C).
Prep the veggies:
- Wash and chop your choice of hearty vegetables into bite-sized pieces.
- Dice your onion or shallots.
- Add everything to a large casserole dish.
Season everything well:
- Sprinkle in cumin, paprika, turmeric, garlic powder, salt, and pepper.
- Add the white beans, dollops of pumpkin purée, veggie stock (or cubes + water), and 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme.
- Stir lightly to distribute, then sprinkle in the uncooked brown rice.
Bake it:
- Cover the dish with foil or a reusable cover.
- Bake for 45–60 minutes, or until the rice is cooked and veggies are fork-tender.
- If it’s looking dry, you can add a splash more water halfway through.
Add the kale:
- Remove the cover, stir in the chopped kale, and return to the oven for 5–10 more minutes, just until wilted.
Make the creamy cashew sauce:
- In a blender, combine soaked cashews, garlic, lemon juice, rosemary, thyme, paprika, nutritional yeast, and water (if needed).
- Blend until smooth and creamy.
- Adjust flavor and texture to your liking (less water = thicker sauce!).
Serve & enjoy:
- Drizzle the cashew sauce over the warm casserole.
- Top with extra herbs, chili flakes, or a squeeze of lemon if you’re feeling fancy.
- Leftovers store great in the fridge for 3–4 days.
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