for 6-8 people:

I made this casserole for dinner tonight. It’s a hearty, naturally sweet-tasting dish, that can be used both as an entree    or as a side dish. If used as an entree, a nice salad with an emphasis on bitter greens can complete your meal and     accentuate the sweetness of the casserole. Babies of nine months and above love this dish, too! You can freeze the    leftovers in the ice cube tray and gradually thaw them, feeding your baby this dish for a while.

As in all of my recipes, there is a lot of room for creativity and substitutions:  you can make the same dish seven different ways, therefore making seven different dishes! Babies love this dish as well!

Butternut squash, cubed  -3 cups

( You can use another squash or carrots or sweet potatoes instead of the squash .Or, you can use the mix of any of the above.)

Parsley, diced – 1/2 cup

( You can do without the parsley, but it won’t be ideal)

Onion, diced  -1 large

(You can use one large leek instead)

Mushrooms, sliced -2 cups

( If you don’t have them or don’t like them, you don’t have to use them. Or you can use two cups of cubed plain or smoked tofu instead.)

Cooked brown rice – 4 cups

(You can also use barley or quinoa or buckwheat or millet or any mixture of leftover grains)

Roasted pumpkin seeds – 1 cup

( You can try sliced almonds instead, but only if you don’t have the pumpkin seeds, because the pumpkin seeds really make this dish unique, in my opinion.)

Veggie or meat-based stock – 2 cubes

( You can forgo the stock and the water and make two and a half cups of fresh stock. Alternatively, you can use some hot water with a bit of olive oil, parley and curry.)

Olive oil 1/4 cup

Braggs Amino acids or soy sauce to taste.

Diced garlic cloves -3

Paprika to taste

Curry (optional)

Hot water -2.5 cups

You can also add other vegetables to the dish. Broccoli and green peas are marvelous.

Preheat the oven to 375 degrees Fahrenheit.

Sautee the onion in olive oil and Bragg’s, add the mushrooms or the tofu and sautee for about three more minutes. Add the squash or the other orange vegetables. Add the parsley. Dissolve the stock in the  hot water and add to the vegetable mixture. Close the lid and let simmer for about 7 minutes, or until the squash is soft, but not mushy. Mix in the garlic and the spices. Mix in the rice and 3/4 of  the pumpkin seeds. Transfer the mixture into a lightly oiled up casserole dish, sprinkle with the remaining pumpkin seeds. Bake for 35-45 minutes, or until the edges begin to turn crispy.