Baby Squash Casserole

I realized we still have a bunch of these baby squashes in the fridge so I decided to make another squash casserole.  I also found the leftover polenta still in the fridge so I grabbed that too. 

Baby Squash Casserole

Mixture of baby squashes (about 2 cups sliced)

½ recipe of polenta (leftover), cubed

½ tsp salt

¼ tsp ground thyme

¼ tsp sage

1 teaspoon dried minced onion flakes

Sprinkle of nutritional yeast flakes to taste (I used 1 tsp)

Reserved water from cooking the squash

Preheat oven to 375 degrees.  In a large pot put the sliced squash and ½ tsp of salt and cover with water.  Cook until the squash is tender.  Drain but keep at least 1 cup of the squash cooking water. 

In a casserole dish put the cubed polenta at the bottom.   Sprinkle few shakes of  pepper and add a little bit of sage and thyme (like ¼ teaspoon each) or to taste.  Sprinkle the 1 tsp each of dried onions and nutritional yeast over top.  

Add the drained squash to the polenta, onion and spices mixture.  

Stir to combine.  Add about ½ cup of the reserved squash cooking water; stir to combine.  Add the remaining ½ cup of water so it’s not too dry.

Cover and bake in the 375 degree oven for 45 minutes.