Baked Squash & Yams (Vegan)

Sweet and savory don’t usually come from the same baking dish, but this vegan casserole pulls it off without much effort. Sliced winter squash and garnet yams layer into a dish, then get covered in a mix of tomato sauce, lite soy milk, and chili garlic paste. Covered for the first 45 minutes, then uncovered for another 15 to let the top reduce and concentrate.

The combination sounds unusual but works on the plate. The natural sweetness of the yams and squash softens the acid of the tomato sauce, and the chili garlic paste adds heat and depth that keeps the dish from going cloying. Soy milk rounds out the sauce and gives it a slightly creamy body without any dairy.

Garnet yams are the variety specified. They have a deeper orange flesh and a sweeter, moister texture than regular sweet potatoes, which matters here since they’re layering with a water-dense squash.

The covered-then-uncovered bake is the technique that makes this work. Covered baking steams the vegetables through without drying the edges; uncovered finishing reduces the sauce and firms up the top layer.

Pro Tips

• Slice evenly: Aim for consistent thickness across both the squash and yams so they finish cooking at the same time.
• Covered first, uncovered last: The two-stage bake is what prevents dry edges and mushy centers at the same time.
• Chili garlic paste quantity: Start with one tablespoon as directed. Depending on your paste’s heat level, you may want more or less.
• Let it rest: Give it 5 minutes out of the oven before serving. The sauce thickens slightly as it cools.

Variations

• Add black beans: Stir a cup of rinsed black beans into the tomato-soy milk sauce before pouring over the vegetables for extra protein.
• Spiced version: Add a teaspoon of smoked paprika and a pinch of cumin to the sauce for a deeper, smokier flavor profile.