Eating local and seasonal lowers your carbon footprint. That’s something to be thankful for. This recipe can be made vegan with dairy substitutes.
2 lbs. locally grown yellow squash sliced into thin rounds
1 TB organic butter
1 TB rice flour
¾ C organic milk (can use cream for richer sauce)
½ C nutritional yeast
½ C grated organic parmesan cheese
Salt and pepper to taste
Put butter and flour in cold pan on low heat. Whisk together to form a roux. Cook to ‘blonde’ or just to a light bubble. Slowly whisk in the milk. The mixture will thicken to a white sauce that will coat the back of a spoon. Stir in yeast and cheese. Correct seasoning to taste.
1 small yellow onion cut into thin rings
¼ C rice flour
1 TB blackening spices (make your own by mixing equal parts powdered garlic, cumin, oregano, paprika, thyme, salt, and pepper)
3-6 TB oil for frying
Mix flour with spices. Separate onion rings and toss in the seasoned flour. Fry in hot oil (350 degrees F) until crisp- about 2-3 minutes depending on how thin you’ve sliced the onion. Drain fried onions on washable kitchen towels.
Butter casserole dish. Arrange first layer of squash to slightly overlap. Spoon over 1/3 of the sauce. Arrange second layer of squash and then pour over remaining sauce. Top with fried onions and a sprinkle of extra parmesan if desired. Bake at 375 for 20-30 minutes, until bubbly.
** Assemble this ahead and freeze for up to 1 month. Bake and serve.