Butternut Squash Okara Casserole

It was so good I forgot to take a picture before I started eating it. I think it would be good with a crust too. It has the texture of a crust-less quiche.


1 cup butternut squash (cooked)

1 cup okara

1 tbsp olive oil

1/4 cup flax seed meal

1/2 tsp coarse ground kosher salt

1/2 tsp black pepper

3/4 cup soy milk

1 tbsp apple cider vinegar

1 tsp soda

2 large scallions

1 turmeric root (about 2″ long by 1/2″ diameter)


Take 1/2 cup of milk and add the cider vinegar, stir, set aside.

Slice scallions thinly, and grate the turmeric, set aside.

Mix the butternut squash, okara, flax seed meal, olive oil, salt, and pepper.

Add milk with vinegar to the squash mixture. Add the scallions and turmeric to milk squash mixture, stir well to make nice batter.

Add soda to the remaining 1/4 cup of milk, stir well and add to the batter, stir well and pour into a lightly oiled cast iron skillet.

Bake in preheated oven at 375 F covered for 30 minutes, then uncovered for 10 minutes, then turn off oven and leave in oven for another 20 minutes.

The texture will be like a crust-less quiche.

A good addition to try would be to top with the French’s Original Crispy Fried Onions Rings. I think I’ll try that next time, I didn’t have any in the pantry this time.