This makes about 6 servings

Casserole

• 1 small butternut squash - diced
• 1 onion - roughly chopped
• 2 cups cremini mushrooms - roughly chopped
• 1 can chickpeas - drained
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• 2 tsp italian seasoning
• 1/2 tsp cinnamon
• 1 tbsp oil of choice
• 8 oz sage - finely chopped

Cashew Ricotta (if sensitive to nuts sub firm tofu and omit the water)

• 1 1/2 cups cashews (soaked in hot water for 1 hour or normal water for 6 hours)
• 2 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 1/2 cup water
• salt/ pepper to taste

+ 1- 1 1/2 cups bread crumbs (adjust to your preference)