Ingredients

• 1 butternut squash, peeled, cut in half lengthwise, seeded and sliced (either direction works fine.)
• 3 small zucchini sliced lengthwise
• 1 large yam, peeled and sliced
• 1 red pepper, sliced
• 1/2 lb cremini mushrooms sliced
• 1/2 large onion thinly sliced
• 2 cups spinach
• 3/4 cup Basil chopped
• 2 cups Cashews soaked 1/2 hour or more.
• 1/2 cup full fat canned coconut milk
• 1/2 teaspoon Thyme
• 1/2 teaspoon Oregano
• 4 cloves Garlic
• 2 Roma Tomatoes
For non Vegan's Optional:
• 1 lb ground chicken, browned with some additional onions, thyme and oregano.

Instructions

1. Cover cashews with filtered water to soak while preparing vegetables.
2. Preheat oven to 375 degrees, grease 15x10 oblong baking dish.
3. Prepare all vegetables for assembly, and set aside.
4. In Vitamix or blender combine cashews, coconut milk, tomatoes, thyme and oregano. Blend until nice and creamy, scraping if necessary.
5. Read remaining instructions before assembling.
6. In baking dish layer the vegetables, starting with the butternut squash, then the zucchini and cashew cheese. On up from there, layer the vegetables in the order you would like. Some vegetables you will use twice. Put another layer of butternut in the middle, after every third or fourth vegetable spread on more cashew cheese. You should have enough cashew cheese for 3-4 spreads. Sprinkle the basil about 2-3 times throughout the layering. End with the yams and some red peppers and mushrooms.
7. Bake uncovered for 45-60 minutes. Until fork can be inserted and everything is tender.
8. Remove from oven and let sit for 30-40 minutes or longer.
9. Cut and serve.