Squash Casserole

Serves 6

4 to 5 yellow squash, sliced thinly

1 recipe of Cashew Ricotta plus 1 can (15 oz or 1.5 c) white beans, drained and rinsed

1 small onion, diced

Optional: bread crumbs, crushed crackers, or almond meal for sprinkling on top

Make one batch of Cashew Ricotta and include one can of white beans before blending.  Add a little extra water while blending if the sauce is too thick.  Lightly spray a square casserole dish with EVOO.  Add the thinly sliced yellow squash and diced onion.  Pour the cashew ricotta mixture over the squash and stir to combine.  (You may not need the whole batch of cashew ricotta; it depends how cheesy you want the casserole.)  Cover and bake at 350˚ for about 25 minutes.  Uncover and sprinkle with bread or cracker crumbs, if desired.  Return to oven uncovered for another 3 to 5 minutes to crisp the topping.