This year my holiday mantra will be COMPASSION. I try to practice it every single day, but that doesn’t mean that it ever becomes easier. Not at least towards other people…animals are so easy to empathize with. But it is just as important to have compassion for and be opened minded towards our human brothers and sisters.
The holidays are the time of year that test my compassion the most. Sure, in dream land this time of year is all about cheery songs, cozy sweaters, and happy families. In reality though, I’m arguing politics with my mom, stressed out because of frenzied NYC crowds, and saddened by the shorter colder days. However, this year, more than ever Ever EVER, compassion must be my guiding light. I’m constantly reminding myself to love and to be opened minded…
I’m even, sort of, looking forward to trying my best to maintain love, compassion, and an open mind this holiday season. It ain’t easy, but it is 100% worth the effort. Love is the answer.
Now let’s talk about this fabulous holiday white bean and butternut squash casserole with rosemary Wasa crumble.
For this blog post and video I had the pleasure of partnering with Wasa, the premier cracker and crispbread company in the world. They recently released two new flatbread flavors––rosemary and sesame––and I had the pleasure of using them in this vegan holiday recipe. This casserole is absolute layered goodness.
First you have a creamy and rich layer of mashed roasted butternut squash, then a layer of herby mushroom and white bean sauté, then the tender and crispy layer of kale, then the crunchy layer of Wasa flatbread crumbled into perfectly toasted breadcrumbs. D.I.V.I.N.E.
If you’re looking for a delicious crowd-pleasing vegan main dish for Thanksgiving, look no further!
- 1 medium butternut squash, peeled, seeds removed, and cubed about ½ inch
- oil for roasting and cooking, I used grapeseed
- 2 cloves of garlic, minced
- 2 cups baby bella mushrooms, thinly sliced
- 2 tsp fresh rosemary, minced
- 1 tbsp balsamic vinegar
- 1½ cups cooked canellini beans (or 1 15-oz can), drained and rinsed
- 28-oz can of diced tomatoes
- 1 tsp red chili flakes
- 1 tsp fennel seeds
- 1 tsp black pepper
- ½ bunch kale (about 4 cups), stems removed and chopped
- ½ tbsp olive oil
- 1 packet of Wasa Rosemary & Sea Salt Thins, smashed into crumbs or 1 cup breadcrumbs
- Preheat oven to 375° and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 2 tbsp of oil, and spread evenly onto the baking sheet. Sprinkle a teaspoon or so of sea salt over the squash and roast for 35 minutes, or until tender.
- While the squash is roasting, prepare the rest of your filling.
- Heat a skillet on medium heat with about 1-2 tbsp of oil.
- Add the minced garlic, and sauté for about 30-60 seconds until it turns slightly golden in color.
- Add the sliced mushrooms and rosemary, followed by a dash of salt.
- As the mushrooms begin to soften, add the balsamic vinegar.
- Continue to cook until the mushrooms are tender––about 5 minutes––then remove from the heat and stir in the beans, tomatoes, chili flakes, fennel seeds, and black pepper.
- Massage the chopped kale with ½ tbsp of olive oil and ¼ tsp salt.
- Once the butternut squash has roasted, transfer it to a 9x9 or 8x8 baking dish. Mash it with a fork, and make sure to cover the whole bottom of the dish in a layer.
- Spoon the white bean and mushroom sauté over the squash layer.
- Then layer the massaged kale over.
- Finally, top the casserole with the crushed Wasa Thins or bread crumbs.
- Bake uncovered for 20-30 minutes, or until Wasa crackers are golden brown.
- Serve hot.