Back a long, tong time ago. Super long, like when I first got married, we visited my grandparents and I returned home with lots of recipes I copied from her file.
Grandma's recipes are the real deal full of all sorts of dairy. And this is a dish I made often.
It's a casserole that is full of cheese and eggs and flavor. I'm not going to lie. Sometimes I want this casserole real bad.
We have three butternut squash waiting for inspiration. I was successful with a butternut mac and cheese and thought I'd take it another step. Spinach would be my first choice, but we had chard that needed to be eaten up.
4-6 Cups cooked brown rice (I used 4 but I will use more next time.)
1 Cup cashews
1 Clove garlic
1 Small onion diced
2 teaspoons mustard
2 teaspoons lemon juice
2/3 Cup vegetable broth
2 Cups prepared butternut squash
1 teaspoon salt
4 TBSP nutritional yeast
2 Cups chopped chard (uncooked)
Put cashews, broth, mustard, diced onion, lemon juice garlic in food processor and let sit while you prepare the rice.
Grease a 9 x 13 pan and preheat oven to 350.
Whir cashew mixture. Add butternut squash and salt and whir. Combine rice, chard and sauce together until well mixed. Pour into 9 x 13 pan and bake for 45 minutes.
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