Ingredients:-

• 4 or 5 sweet potatoes – thinly sliced
• 2 or 3 cups of cubed butternut squash
• 2 large white or yellow onions
• 1.5 garlic pod
• 1 – 32 oz unsalted vegetable stock
• 1 cup of soaked cashew nuts
• Chilli flakes according to your preference
• 1/2 tsp of nutmeg powder
• 1 tsp dried basil
• 1 tsp Italian seasoning
• 1/2 cup of nutritional yeast
• Turmeric powder
• Salt to taste

Process:-

• Thinly slice the sweet potatoes and arrange in a oval baking pan
• Saute onion, garlic, butternut squash for about 5-7 mins till the butternut squash turns semi soft
• Blend the butternut squash, onion, garlic, with the rest of the spices and veggie stock. Add additional stock or water if needed. I added more water.
• Pour over sweet potatoes.
• Bake covered at 375F for almost 40 mins.
• At the end add bread crumbs and broil for about 3-4 mins.
• Garnish with freshly chopped chives.

This year this dish was the star of our Thanksgiving feast…..