Butternut Squash - 2 ways!

1 raw medium Butternut squash*, grated
2 cups raw carrot, grated
1 onion, diced
1 bell pepper, diced
1/4 cup flax seed
1/2 pkg. of tofu
1/2 cup soy/almond/rice/hemp/flax milk
1/4 cup Earth Balance spread, softened
1 Tbsp turmeric
2 tsp. salt
2 tsp. pepper 
Optional: 1/2 package Daiya mozzarella shreds


Baked casserole:
Blend tofu and plant milk in processor or blender until creamy. Add flax seed, margarine, salt, pepper, and turmeric and blend.
Combine with squash, onion, & bell pepper and place in 9x 13 baking pan, or use 6 mini casserole dishes as I have below. Sprinkle top with  the Daiya shreds if you are using it, bake for 40-45 mins at 350 degrees.

Raw Lettuce Wrap option:
Delightful in summer, or anytime you want the nutrients to shine!

Omit the Daiya shreds, as well as the tofu, milk, and flaxseed which serve to hold everything together for baking. Combine all other ingredients, then cover and chill for 2-3 hours to allow flavors to blend, serve with fresh crisp lettuce leaves and dipping sauce of your choice ( I like orange-ginger sauce!) each person makes their own lettuce wrap. Delish!

*You can use any summer or winter squash for this recipe. Use 6 yellow summer squash, 3 yellow squash and 3 zucchini, or 2 medium acorn squash instead, according to the season.

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